Category Archives: Crock Pot

The Best Winter Comfort – Crock Pot Pulled Beef Recipe!

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Ah it’s been too long! Seriously though, things got busy for awhile, and the holidays, and I didn’t do much to re-invent the world of food. I went to a lot of staples, and simple un-blog-worthy dinners (They were still yummy, just not exciting enough for the pages…A girl has to draw the line right? Anyway, I was stressing out about posting things, and rule #1 is “if it starts causing too much negative energy and stress, take a step back and breath” – Stress management is part of this whole thing, so I took a little hiatus, and didn’t sweat it. Hope you all had plenty of recipes to tide you over!

But I’m back! Today anyway, I just bought a new crock pot, since I realized that my 4.5 quart one was waaaay too small, and I bought a whopping 8.5 quart one to replace it! The exciting thing is now, even with the large amount of food that the two of us go through, I’ll actually have leftovers!! After much review scanning, I went with the 8.5 quart model from Elite Platinum, and so far I am thrilled with it!

So my first recipe that I tried out in my new “big guy” crockpot, was some pulled beef. I wanted something that was tasty as a stand alone food, but something that could be versatile to eat throughout the week. Instead of keeping it SUPER simple. I totally made it weird and special, and it was utter magic let me tell you. I ate this stuff almost every day, and not only did it last all week (YAY FOOD!) but it was just as awesome tasting each time! I put it in Paleo Wraps, I put it over salad, I ate it straight from a bowl, I ate it as a side to eggs….seriously, it did not get old.

Ultimate Pulled Beef!

  • 3 lbs* beef round (String Removed if Present)
  • 1 lbs* flank steak
  • 2 lbs* chuck steak
  • 1 Granny Smith Apple, cut into small cubes
  • 2 cups butternut squash, cut into small cubes
  • 1/2 cup raisins*
  • 1 Tbsp chipotle pepper
  • 1 Tbsp Java salt (Sub 1/2 Tbsp Salt, 1/2 Tbsp ground coffee
  • 1/4 cup coconut aminos*
  • 1/8 cup coconut vinegar*
  • 2 tbsp smoked paprika*
  • 1 tbsp black pepper*
  • 1 tspn ginger*
  • 1/2 tsp cumin*
  • 1 tbsp turmeric*
  • 2 cups vegetable broth
  • 1 small Spanish onion
  • *Aprox. measurement

    Place all ingredients into the Crock Pot and cook on Low for 10-12 Hours, then shred and mix all ingredients with two forks.

    Sorry, I have not gotten any better with ensuring that I actually measure anything, but I think my approximations are good ūüôā

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    Crock Pot Beef with Pearl Onions and Leeks

    IMG_1474.JPGCubes of beef chuck are perfect for stews and crock pot meals in general. Leeks, parsnips, and pearl onions compliment the meat well, and coconut milk adds some nice fat and creaminess. Chop everything up and cook on low for 8-12 hours, and enjoy a warm, comforting, hearty meal at the end of the day.

  • 2 leeks sliced
  • 10-20 pearl onions
  • 2-3 lbs beef chuck cubes
  • 5-6 mushrooms, halved
  • 1 can light coconut milk
  • Salt, pepper, a dash of allspice and orange peel, mustard seed
  • 2 cups shredded cabbage
  • 3 parsnips

  • Crock Pot Garlic Basil Short Ribs

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    The crock pot wins again! I swear I ate this for days and didn’t get sick of it. Now ideally you would use grass-fed short ribs (Try US Wellness Meats!) but I happened to buy a big ol’ value pack from BJs this time. Short ribs are awesome, but you HAVE to cook them slow. I’ve never had any luck cooking them any other way, they always come out tough and gross, but in the slow cooker they are DIVINE. By the end they are falling off the bone and tender, and I cannot think of a more lovely way to be greeted coming in from work.

    As for prep, there isn’t much. I threw the onions on the bottom, packed in the short-ribs, and threw the garlic in between. Then I piled the rest of the veggies on top, added any liquid, and cooked on low for 8-10 hours. Super simple and tasty! Be sure to go heavy on the fresh herbs and garlic!

    • 4-5 Lbs Short Ribs
    • 1/4 Cup Vegetable Broth
    • 1/8 Cup Coconut Aminos
    • 4-5 Tops/Bunches Fresh Basil
    • 6 cocktail tomatoes – Halved
    • 6 – 7 small Baby Bella mushrooms
    • 2 small vidalia onions
    • 6+ Cloves Garlic
    • 1/2 Cup Celery Hearts – Chopped
    • Salt, Pepper, Smoked Paprika

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    Crock Pot Brisket with Root Vegetables and Apple

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    This dish was actually supposed to have more ingredients, but I’m glad it didn’t. That sort of happy accident only happens when you wake up and immediately start chopping vegetables while also getting ready to leave for work. I originally was going to add sweet potatoes as well, but alas I forgot. I ALMOST forgot the apple, but I remembered mid-way through cooking, and got it in the pot! The meat I used was from US Wellness Meats which is my favorite place to get meat. I thawed it for 24 hours, and it was still slightly frozen, but I used it anyway.

    Ingredients:

  • 1 Braeburn Apple
  • 1 Onion
  • 3 or 4 Sunchokes (Jerusalem Artichoke)
  • 2 Carrots
  • 2 small Rutabagas/li>
  • 6-7 Baby Bella mushrooms
  • 1 Small Grass-Fed Brisket
  • Salt, pepper, paprika, rosemary mustard seed
  • 1/4 cup red wine
  • A few tablespoons coconut aminos
  • I rinsed the Sunchokes and cut them into chunks (each Sunchoke yielded roughly 6-8 pieces). The onion I peeled and quartered then I peeled the carrots and cut them into smaller chunks. The ends I left as circles, but I halved and quartered the slices as I got to the thicker end. The rutabagas I peeled and then cubed, Most of the mushrooms I kept whole, but a few of the larger ones I halved. Place everything into the crock pot.

    The brisket wouldn’t fit as is, so I cut it in half and put each half in sideways. This will depend entirely on the size and shape of your crock pot.

    I then added the seasonings, coconut aminos, and cabernet. I turned the crock pot on high and finished getting ready for work (about 30 minutes) turning it to low before I left.

    When I got home it had been around 8-9 hours. I realized (on looking at the 2 apples in my fruit basket) that I had forgot to add the apple. I sliced it into small-medium sized cubes, and added it into the pot. Then I turned it to high for the next hour, and then to low again for the next hour and a half after that. You probably don’t need to play with the temperature that much, but that’s what I did. All together it was cooking 11-12 hours, and it came out perfect.

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    Sweet Potato Beef Stew

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    Oh slow cooker, how I’ve neglected you! I forgot how easy the crock pot makes my life on gym days. Nothing says happiness like coming home after a WOD a not having to make dinner. I took some spice cues from Thai Cuisine; using basil (But not Thai basil, since I couldn’t find it when I went ingredient shopping.) ginger, and lemongrass. Coconut milk added a rich creaminess, and everything really brought out the flavors in the yams.

    Ingredients:

    • 2 lbs Grass Fed Beef Stew Meat
    • 2 Cans Light Coconut Milk
    • 2 stalks (3-4 inches each) Lemongrass, Chopped
    • 1 2-3 Inch peice of ginger, peeled and chopped
    • 1 tsp Cayenne
    • 2 Yams
    • 1 Large Carrot
    • 1 Vidalia Onion
    • 5-7 Basil Leaves
    • Salt, Pepper, Paprika
    • 2 tbsp ¬†Coconut Aminos
    • 2 Stalks Celery

    To prepare, chop the yams, carrots, onions, and celery. Add the ingredients to the crock pot, and then add the beef and remaining ingredients. Cook on low for 8-10 Hours.


    Winter Crock Pot Bison and Root Vegetable Stew

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    Here is an easy stew, perfect for a cold winter night. It’s not particularly thick, but chock full of tasty root vegetables, and chunks of bison. Bison is a great choice, and I love the Bison Stew Meat from US Wellness Meats. It’s nice and meaty, but doesn’t have a strong “beefy” flavor like beef sometimes does. You could easily substitute beef though.

    Ingredients:

    • 1 rutabaga
    • 1 carrot
    • 1 onion
    • 1 turnip
    • 2 small parsnips
    • 2 cups water
    • 1 pint chicken stock
    • 1 lb bison stew meat
    • 2 portabella mushroom caps
    • Allspice, salt, pepper, rosemary, thyme, bay leaf

    Chop all vegetables and add to the crock pot. Add the bison meat. Season and pour in the liquids. Cook on low for 10 hours.

     


    Cherry Barbequeue Boneless Shortribs with Honey Thyme Butternut Squash

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    I swear, sometimes it’s so hard to make stew type things look good in pictures. Especially for me, I don’t set anything up special, the dishes are not in makeup for an hour before we shoot, I try to be very realistic, and stove-to-plate…..because that’s real life! Anyway, Here’s something a little different. I really love the Grass-Fed Boneless Short Ribs from US Wellness Meats. They are a perfect portion, and you get a good amount of meat with them since you don’t have to worry about getting one with a big bone. I had some left over wine (Not WLC Compliant alert!) , and I was on a cherry kick, so I decided to make a sort of “Cherry BBQ “sauce for the short ribs. As always, it doesn’t get easier than the slow cooker, producing beautiful, tasty, fall apart-melt-in-your-mouth meat. Super duper easy, and you can substitute the ribs for any good roast.

    Ingredients:

    • 16 oz boneless short ribs (I get mine from US Wellness Meats)
    • 24 oz strained tomatoes
    • 1 onion, quartered
    • 1 carrot, chopped
    • 1 tablespoon stone ground mustard
    • 1/8 cup coconut aminos
    • 1/4 cup red wine (Cabernet Sauvignon)
    • 1/8 cup balsamic vinegar
    • A few tablespoons apple cider vinegar
    • 1-2 cups dark red cherries (I used¬†organic,¬†frozen)
    • a few dashes of nutmeg, Clove, Cinnamon, salt,
    • A good amount of black pepper, paprika, ancho chili powder, and ¬†southwest seasoning

    Throw everything in the crock pot, and cook on low for 8-10 hours. I put it in before going to work, and switched it to the keep warm setting when I got home.

    Then while I was at the gym,¬†I had a butternut squash¬†roasting (350-375 for about 60-90 min depending on the size of the squash). Before¬†getting into the shower, I cut it in half and¬†removed the seeds. I lightly scored it,¬†and then rubbed it with 1/2 a teaspoon of honey and¬†a sprinkle of¬†cinnamon and thyme¬†per side, before putting it back in the oven for another 15 minutes. (Note: Don’t use honey if you are on the WLC as it is not compliant¬†)

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    All of this fit into my busy day very nicely, and made getting a delicious dinner on the table a snap. I love rich, fruity, BBQ flavors in the winter time. The ribs were so tender, and pulled apart very easily with a fork.

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