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
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.
1 Braeburn Apple
3 or 4 Sunchokes (Jerusalem Artichoke)
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.
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.
- 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.
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.
- 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.
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.
- 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 )
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.
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.
- 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.
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.