It’s fall which means it’s officially crock-pot season!
Oh, how I’ve missed you, crock-pot! I am a huge fan of the slow cooker (AKA crock-pot) for so many reasons but mainly because…
- You only need a few ingredients to really pack a lot of flavor
- It’s perfect for my diet (meat and veggies) since I find carbs get way too mushy in there
- The crock-pot does all the work for you! You just add the ingredients and 8 hour later you have dinner
- Whether you’re making beef, chicken or pork, it makes your meat SO tender and juicy
- With one pot, clean up is a breeze!
With football season in full swing, we are often hosting Sunday dinner so this kitchen tool is essential. Since I knew we were having a lot of guys over last weekend, I decided do try this hearty, Barbacoa beef recipe that packed a lot of flavor (and some heat). Even with 7 pounds of beef, we didn’t have any leftovers.. I think it was a hit!
Barbacoa Beef with Broccoli
- 3 lbs chuck roast (note: this is a fatty meat so you’ll need to buy more than normal since you’ll be trimming the fat. So, instead of 1/2 pound per person I’d do 2/3 pound per person)
- 4 cloves minced garlic
- 2 chiptoles in adobo sauce, chopped (if you don’t like spice, nix these)
- 1 can chopped green chiles
- 1 white onion, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon oregano
- 2 Teaspoon salt and 1 teaspoon black pepper
- 1/2 cup beef broth or water
- Large bunch of broccoli (I sometimes add edamame, peppers, etc)
(note: I know this looks like a lot of ingredients but they’re mostly spices and things you have in your pantry)
- Trim fat off beef, cut into chunks and add salt/pepper
- Saute beef with garlic on the stove for a minute on each side. (This gives it a bit more crispiness to the sides so it’s not necessary but if you have a few extra minutes, it usually tastes better). Add meat to crock-pot
- Chop white onion and set add to crockpot
- Mix all other ingredients in separate bowl or cup and whisk. Then, pour ingredients over the meat/onions
- Cover and cook for 6-8 hours. 1/2 hour before it’s finished cooking, add broccoli (you don’t want it to be overdone so keep checking it)
- Once cooked, shred meat with two forks and serve
It probably comes as no surprise that my favorite find of the week goes to… my crock-pot! If you don’t have one already, it’s an essential for the upcoming winter months. Mine is a 6-gallon (the bigger the better in my mind since leftovers are sometimes even better!), plus it has a timer, so you can leave your dishes to cook while you’re out for the day. This crock-pot from Target offers the same features and is less than $40, plus it’s free shipping – you can’t beat this deal!
A healthy eating series focusing on simple, low carb/sugar dishes in 30 minutes or less. For more info on how MS affects my eating habits, click here.