Easy Peasy Crock Pot Chuck Roast
Another one of my crock pot favorites! This meat comes out so tender that you won’t even need a knife to eat it…and it’s done by the time you get home for dinner with only minutes of prep. If you’re a veggie lover, throw in baby carrots, onions, celery and potatoes into the mix for a complete meal! If you don’t have a slow cooker, you can roast the meat in the oven at 325 degrees F for about 2 to 3 hours until the meat is tender. Chuck (the type of cut) is rather tough having come from the shoulder and neck area which means a long, slow cooking time is preferable to make it deliciously tender.
- 1 2 pound boneless chuck roast
- ½ tbsp paprika
- 1 tbsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- 2 tbsp balsamic vinegar
- 1 tbsp minced garlic
- Make the rub for the roast by combining paprika, Italian seasoning, garlic powder, salt and black pepper.
- Evenly pat the rub on all sides of the roast.
- Brown the roast on both sides in a skillet on medium-high heat for 2 to 3 minutes.
- Mix together beef broth, balsamic vinegar and minced garlic in a small bowl.
- Place roast in the crock pot and add broth mixture.
- Cover and cook for 8 hours on low (or 4 hours on high).
Crock Pot Pork
This first post of the year comes to you complements of my brand new gold MacBook! Santa was nice to me, I sure am a lucky girl. This year I’m thankful for all of the exciting events coming up in my life, all my travels…and for the invention of the CROCK POT! Yes, I’ve said it before and I’ll say it again – thank god for the creation of this one stop shop for a gourmet dinner with absolutely no effort whatsoever (besides pushing the “on” button). Season the meat before you go to work in the morning and dinner is ready by the time you get home! Pork is always a great alternative to the typical chicken that I’m used to serving almost every night. Tender, juicy and flavorful, you can top this pork with my paleo barbecue sauce or enjoy it as is!
- 3-4 lb pork shoulder
- 4 garlic cloves, crushed
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- ½ tsp liquid smoke
- Season both sides of the pork shoulder with salt and black pepper.
- In a small bowl, mix together paprika, chili powder, garlic powder and cumin.
- Massage the seasoning into both sides of the pork until fully coated.
- Place pork into crock pot and sprinkle a layer of garlic on top.
- Combine liquid smoke with chicken broth and pour over the pork.
- Cook on low for 5-6 hours and serve!
Paleo Slow Cooker Barbecue Pulled Pork Sliders
Do you ever crave the smokey stickiness of meat slathered in barbecue sauce? These paleo sliders are better than the “real” thing! The paleo barbecue sauce and buns are a little labor intensive but make them ahead of time and you’ll have a quick and delicious meal waiting for you when you get home from work!
- 1 1/2 cups of beef stock
- 2 cloves of garlic, minced
- 1 6 oz. can of tomato paste
- 1/4 honey
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp liquid smoke
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 cup tapioca flour
- 1/3 cup almond flour
- 1/4 coconut flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tbsp ground flax seeds
- 1 tsp honey
- 1/4 cup almond milk
- 2 eggs, whisked
- 1/4 cup coconut oil, melted
- sesame seeds
- 2 - 2 1/2 lbs of pork shoulder
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 tbsp chili powder
- 2 tsp salt
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of black pepper
- 1 tsp of cumin
- 1 tsp of paprika
- 1/2 tsp of cayenne pepper
- 1/2 tsp oregano
- Simmer the beef stock and garlic together in a saucepan on low for 3 minutes.
- Whisk the tomato paste, honey, dijon mustard, apple cider vinegar, liquid smoke, paprika, chili powder, onion powder, cumin, salt, cayenne pepper and black pepper together in the saucepan.
- Simmer on low for 30 minutes.
- Preheat the oven to 350 degrees and line a cookie sheet with foil.
- Mix the tapioca flour, almond flour, coconut flour, salt, baking soda and flax seeds together in a small bowl.
- Mix eggs, honey and almond milk together in another small bowl.
- Pour the wet ingredients into the dry ingredients.
- Add the melted coconut oil and stir. Let the batter rest for 3-5 minutes in the refrigerator then stir again.
- Scoop 1/4 cup of batter and place mound on cookie sheet.
- Sprinkle tops with sesame seeds.
- Bake for 12 to 15 minutes until edges are golden.
- Remove from oven and cool then cut the bottom third of each bun to create a top and bottom.
- Turn crock pot on low.
- Chop onion and garlic and add to crock pot.
- Combine chili powder, salt, garlic powder, onion powder, black pepper, cumin, paprika, cayenne pepper and oregano and rub on all sides of the pork roast.
- Place pork roast in the crock pot and pour 1 cup of paleo barbecue sauce over the pork roast.
- Cook on low for 6 to 8 hours.
- Remove pork from the crock pot and scoop out loose onions to set aside.
- Strain remaining liquid (1-2 cups).
- Shred pork and place back into empty crock pot with the loose onions.
- Add 1 1/2 cups of barbecue sauce, stir and simmer on low for 30 more minutes.
- Place pork on paleo buns and top meat with extra barbecue sauce.
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
