Tag 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 🙂

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    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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    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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    Crock Pot Spicy Apple BBQ pulled Chicken

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    This stuff is so good, and I’m thrilled that I made so much of it! What I really love about how this came out, is that it has enough flavor to stand on its own, but is subtle enough that you can re-use it for things like tacos, or to stuff inside of an avocado, squash, or potato. Like most crock pot stuff, and with only a few vegetables to chop, it’s beyond easy, and takes all of 10-15 minutes to prepare. I tried something new, and rather than doing this early in the day, and letting it cook on low for 6+ hours, I started it at night, and cooked it on high for only 5.

    Ingredients:

    • 2.5 lbs Boneless and Skinless Chicken Thighs
    • 1 lb Chicken Breast
    • 2 Small Apples, chopped
    • 3 jalapeno Peppers, sliced and seeded
    • 1/4 Onion, chopped
    • 5 Cloves Garlic, chopped
    • 10 Allspice Berries
    • 4 or 5 Tablespoons Kalustyan’s  Ancho Chili Powder
    • A little salt, cinnamon, nutmeg
    • A dash coconut aminos ( up to 1 or 2 Tablespoons)
    • 1/4 cup Tessemae’s paleo BBQ sauce

    When adding ingredients to the Crock Pot, I started with the onion and garlic, then I did a layer of chicken thighs, breast, and the rest of the thighs. I finished off with the apples, jalapeno, and seasonings. After adding the BBQ sauce, I mixed it around, just slightly. Once all the ingredients were in, I cooked on high 5 hours. Then, I  shredded the chicken with a fork.

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    Crock Pot Pulled Balsamic Chicken and Mushroom

    Served with baked Cauliflower Polenta (Click for Recipe)

    Served with baked Cauliflower Polenta (Click for Recipe)

    My poor crock pot is such a work horse. I really should get a few of them. This dish, like pretty much anything I do in the crock pot, is really easy, and yields a lot of shredded chicken so you’ll have Leftovers for sure! I’m always excited to try new experiments with the crock pot, since it makes  dinner after a long day at work, and a busy life, seem a little less overbearing. Give this a try, It’s not too earthy, but comforting and flavorful. It’s lightly spiced, so it can be really versatile, and can be served with almost anything.

    In the crock pot, combine the following ingredients:

    • 1.5 lbs of chicken breast
    • 1.5 lbs of boneless, skinless chicken thighs
    • 1 onion, cut into a few chunks
    • 5 small or 3 large shallots, halved
    • 3 medium portabella mushrooms, sliced
    • 4-5 large shiitake mushrooms, sliced
    • 1/3- 1/2 cup balsamic vinegar
    • 1 can (14 oz) Trader Joe’s Light Coconut Milk
    • 6 oz vegetable broth
    • Spices: oregano, thyme, basil, salt, pepper, allspice

    Cook on low for 8-10 hours, then shred the chicken with a fork.

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    Slow Cooker Autumn Stew

    So I forgot to take a picture of this one, but it was good, so I decided to post it anyway. It was a great weekend meal, without being tied down cooking all day.

    Ingredients:

    •Eye of round roast
    •1/2 a pumpkin cubed [i used a cheese pumkin, but kabocha would be amazing. Butternut squash would work too.
    •1-1/2 cups strained tomato
    •1 apple
    •1 ladle chicken broth
    •1 yellow onion
    •1 pattypan squash
    •3 cloves garlic
    •Salt, pepper, cayenne, ginger, cinnamon, paprika, thyme, nutmeg, a small shake of cumin and coriander, 1 clove seed and 2-3 allspice berries whole, 2 bay leaves

    1. Quarter the onion and chop the apple into large chunks.
    2. Place the onion on the bottom of the crock pot along with some pumpkin.
    3. Then add the roast on top, and throw the rest of the vegetables in.
    4. Add the seasonings, then the tomato and broth.
    5. Cook on low 8-10 hours. Remove the roast and cut into chunks and add pack to the pot.
    6. Enjoy!


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