Category Archives: Crock Pot Meals

Slow Cooked Grass-fed Beef Roast with Green Beans


This is another one of those super easy, super simple, super delicious meals.  It’s so simple that it hardly requires a recipe so I will just list simply how it’s made.

What’s so great about this is that I made the chuck roast in the crock pot the day before and pulled the meal together the next day shortly before we eat it. You can also cook a large batch and freeze some of the meat to make quickie meals later on, like a stir fry or beef tacos. This is a good meal to serve in any season, and it’s great for warmer weather because you cook most of it your crock pot which helps to keep your house cool. You will also yield about a quart or so of nice beef broth from this as well.

What you need:

2-3 lb. beef roast (chuck preferred)

Squirt of concentrated tomato paste (optional)

Seasonings to taste: sea salt, pepper, dried rosemary, adobo

1 large yellow onion, diced

4-5 cloves garlic, diced

1-2 lbs. green beans ( I used the last quart of what I canned last summer)

A little olive oil for heating it all together

The How To:

In your crock pot put in the 2-3 lbs. roast. Grass-fed is best as always. (It’s actually GOOD for you)  I used Chuck Roast as it’s my personal favorite roast meat because it comes well marbled and I don’t feel the need to add and extra fat to it. You can use a frozen roast just as easily as a thawed one for this; just adjust the cooking time accordingly.

Pour enough filtered water to almost cover the roast and add the other ingredients. Place your crock pot on high for about 4 hours then switch to low until very tender.   At this point you can proceed with the meal to eat that night, freeze some of the meat for another meal, or stick it in your fridge to pull together the next day which is what I did. The left over liquid can be put into freezer bags or in a quart size jar to use for other meals that require beef broth.

To pull it all together simply take however much off the meat you want to eat for that meal and place it in a warmed pan that has the olive oil and green beans in it and warm it up. Pull it apart some to distribute the flavor as I did or just leave it whole.  I paired it with jasmine rice which helped bring it all together simply. Easy Peesy.

The picture looks pretty sparse because I forgot to take a picture before it was served. This was all that was left!

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Make in Your Sleep Shredded Beef

I’m going to see how short I can make this post. It will probably take me longer to type it then it did to make it. This is one of those amazingly good crowd pleasing, kid loving, husband approved cheap meals that should be in your dinner que. I got this idea from Kelly the Kitchen Kop (I think) and it’s so simple it’s not something I would normally think of doing as I can sometimes over complicate things.

What you need:

1 3ish lbs beef roast-favorites are chuck and sirloin. (preferably grass fed and frozen is fine)

sea salt and pepper

1 large onion peeled and chopped

4-5 cloves garlic chopped or pressed

filtered water

What you do:

So, you just turn your crock pot on high and toss the frozen roast in and almost cover it with water. Add everything else and walk away. Come back in about 4-5 hrs or when the meat is fork tender and shred it using to forks, removing any fat. Place the meat back in (optional, can skip if you’re in a hurry) and put the crock pot on low and let the juices absorb and make your meat even more tender.Let it cook for about another 1-2 hrs.

When you are ready to serve it, just plate it on some whole grain buns and add BBQ sauce and cheese. (my kids topped it with ketchup) I served it with raw broccoli and ranch dressing. SO good and easy!

This recipe was shared over at Pennywise Platter Thursday with The Nourishing Gourmet and Monday Mania 5/9 at The Healthy Home Economist


Lentili

This is another name chosen by my faithful hubby. Because it’s like chili meets lentils. Lentili. I thought it was clever.

So, this was a recipe that I adapted from something that I found on the Passionate Homemaking Blog. I wanted to do it in the crockpot because I was going to be running errands during prime time dinner cooking time and really wanted to avoid the temptation of drive through. So, I pulled out the crockpot and thought for a while about what I wanted to make. I remembered I had made this before in the crockpot so decided to whip it up because I remembered it being really good! And it is really good. Like comfort food to the max. Especially in the winter.

So you’re gonna want to start this early because it takes the lentil ages to cook. (If you pre-cook the lentils some than it will cut off a lot of time though, just adjust the liquid ratio in the dish) If you get started on it late then I would suggest par cooking the lentils first. I personally hate crockpot recipe’s that pretty much just keeps the food warm so I actually wanted the lentil to cook in all the delicious flavors of this dish. Just a note that you might want to add some of the chili powder and cayenne after serving it to kids. It wasn’t spicy but it did have a touch of a kick to it. But if your kids like that than by all means throw it all in there at once.

You will need:

1 cup lentils (I used green)

1 lb. ground beef (would also work with turkey)

3 good palm fulls of both cumin and chili powder

dash cayenne powder

1-2 tbls. white vinegar

1 onion sliced

3-4 cloves garlic diced small

1 tbls. Olive oil

1tbls butter

1 large can (about 28 oz) diced tomatoes

1-2 tbls super concentrated tomato paste (or more of the regular stuff)

salt and pepper to taste ( I used kosher salt-about 1tbls.)

3 cups water (you might want to decrease to 2 1/2 cups for thicker consistency)

Sour cream and shredded cheddar cheese to serve with

So, first you want to turn on your crockpot to high heat and put in the water, butter and lentils. Now take a skillet and add the olive oil and onion. Allow to cook down till about translucent. Next add the ground beef and garlic. (I started with semi-frozen ground beef and had to defrost it as it cooked as seen in the picture.) Go ahead and brown the ground beef really well. I like to do this because the flavor changes a bit when it gets really browned. The onion should be cooking with it at the same time.

Once the meat is done go ahead and drain any fat (I didn’t have any because we use grass fed beef which is VERY low in fat and the fats present are much better anyhow) and dump it along with all the other ingredients into the crockpot.

Now just let it cook for 7-10 hours on HIGH. Go even longer if you have the time. You really want those lentil to absorb all the liquid and cook through.

Top with sour cream and cheddar cheese, serve and enjoy! The leftovers will be really good from this too.

Serves 5-6


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