Tag Archives: slow cooked paleo

The Best Winter Comfort – Crock Pot Pulled Beef Recipe!

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 🙂

    Crock Pot Spicy Apple BBQ pulled Chicken


    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.


    Crock Pot Cross-Cut Beef Shank

    20131020-232318.jpgBeef Shank, I like it. definitely suited for the Crock Pot. It’s a relatively cheap cut, and is basically a hunk of leg, cross-cut, so you get a marrow bone in the middle. Mine was 2 pounds, and the meal fed 3 people. I think it came out really good, and I’ll definitely make it again. Now, I must confess, that I am fighting a cold….so my sense of taste is severely dulled, and my sense of smell is non-existent. This makes judging the outcome of a meal totally impossible, as I couldn’t taste the full flavor and forget about subtle notes.

    According to my boyfriend, it was very “beefy”, earthy and meaty tasting, which I love, but my boyfriend isn’t always a fan of. The marrow bone, and fat from the shank definitely provide a richness, so if you are a fan of that, you should like working with cross-cut shank. He tells me today that he’s not really a fan of beef as a flavor, He likes more heavily spiced and marinated dishes that mask the beefy flavor. Maybe next time I’ll try it with chicken and get his reaction then. His brother was over, and loved it. Normally the reaction I get from him is “All you guys have is strange hippy food” or “This is pretty good for hippy food”. It’s so funny to me because I’m just eating real food….real vegetables, real meats. So hippy food  just means – different from the Standard American Diet of soda and convenience…He’s 17, it’s ok. He licked the bowl clean and in a funny voice went “Moooaaaarrrrr!” and proceeded to seconds…..I’m going to go by his judgement on this one. I’ll make it again when I get my senses back….

    Anyway, here are the ingredients:

    • 2 lb beef cross-cut shank
    • 1 can Trader Joe’s Light Coconut milk
    • 1 cup Shiitake mushrooms, Sliced
    • 2 large caps (4 small caps) Portobello mushrooms, Sliced
    • 1 Onion
    • 4 cloves Garlic
    • 1 pint Chicken broth
    • 1/2 cup Balsamic vinegar
    • 3 Carrots
    • 2 Turnips
    • 4 stalks Celery
    • Salt, pepper, rosemary, thyme, allspice

    Chop vegetables and put carrots, onion, and some of the turnip and celery on bottom. Brown meat, and place in crock pot. Season, and add in the remaining vegetables, mushrooms, garlic, and liquids. Cook on low. for 10 hours. Don’t forget to eat (or mix into the stew/soup) the lovely marrow from the bone.  When it’s done you should be able to easily shred the meat with a fork.

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