Tag Archives: leftovers

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 🙂


    Why Roasted Chicken Is A Staple To My Week

    I’m a busy person. Between working, going to my Crossfit box, cleaning, and life, it’s not uncommon for me to eat dinner as late as 10pm. On some nights I have time to put a fancy meal together, but sometimes I just don’t feel like pulling out pots and pans, and making a ruckus all over the kitchen. Sometimes simple is still awesome. That’s why I LOVE roasting chicken. Seriously, I buy a whole chicken every week. At the moment I try and get the free range organic ones from Whole Foods or Trader Joes, making sure they are added hormone and antibiotic free. Next year however, I want to invest in signing up for a chicken CSA from the local farm, and start supporting local farming.

    The great thing is that you can experiment with different seasonings every time, so it stays fresh and different. Generally I usually stick garlic under the skin, and play from there. If butter is part of your diet stick some under there too, otherwise sesame oil, olive oil or coconut oil work as well. Match it to a side dish, give t a dry rub, keep it simple, or try something daring. I play around with different herb and spice combinations every week, and haven’t made the same bird twice. Once I even tacked pineapples all over the chicken. Regardless of seasoning, the process stays the same: I come home from work, rinse the chicken, stick it in a glass Pyrex pan, season it, put it in the oven, and leave for the gym. I come home, shower, and dinner is ready! Well I might have to make a side, but I keep it easy.

    Anyway I generally use the high heat method outlined on This Page and have never had any issues with it. Basically you start it off at 450 degrees for 15 minutes, and then you turn it down to 350 degrees and cook for 20 minutes per pound.

    That’s it! It’s that easy! I make it a part of every week. In addition to a fantastic dinner option, I usually get another meal or two out of it, which is always awesome. Oh and don’t forget to eat some of that tasty, seasoned, crispy skin!

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