Wednesday, May 22, 2013

Slow-Cooker BBQ Beef

We bought a cow!  Well, we bought a 1/4 of a cow.  Our first adventure was with Da-Le Ranch.  It has been great and we love sharing our cow with friends.  Today we just received a 1/4 of a cow from Alderspring Ranch.  We decided to try Alderpring because of their podcast on Bulletproof Executive.  This time we have a few friends buying the cow with us.  What an adventure!

I've always been fearful when it comes to cooking beef.  It seems too easy to overcook and ruin a good cut of beef.  Since buying a cow I've had to learn how to cook it.  I'll be posting the successful recipes, so stay tuned.

Courtesy of Paleo Indulgences
Slow-Cooker BBQ Beef 
Adapted from Paleo Indulgences

Serves 4-6

• 3-5 lbs organic grass-fed beef chuck roast
• 1 15oz can tomato sauce
• 1 6oz can tomato paste
• 3 tbsp raw honey
• 2 tbsp raw apple cider vinegar
• 2 tsp sea salt
• ½ medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp paprika
• 1 tbsp Coconut Aminos, Bragg’s Aminos, or Tamari
• 1 tsp oregano
• 1/8 tsp cayenne
• Freshly ground black pepper to taste

1)      Place the roast in a large slow cooker
2)      Place all the sauce ingredients in a medium bowl and stir well to combine. 
3)      Pour the sauce over the roast. 
4)      Cover and cook on low 6-8 hours or until meat falls apart easily.
5)      Shred beef in the pot using two forks. 

Serve over chopped salad or roasted spaghetti squash and top with chopped red onions or try with gluten-free rolls as a bbq sandwich.

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