No announcement yet.

Looking for beef crock pot recipe

  • Filter
  • Time
  • Show
Clear All
new posts

  • Looking for beef crock pot recipe

    Defrosting a 3 lb grass-fed bottom round roast to put in the crock pot tomorrow. Any recipes? We've done the slow-cooked asian beef before and will default to that, but something different would be great!

    Thanks all

  • #2

    Mix 1 tbsp red curry paste with 1 tbsp evoo or coconut oil. Use as a rub all over the roast. I usually cook this in the oven, put a little water in the bottom.

    When done I use the drippings to make a gravy - heat drippings on the stove and then add 400 ml coconut milk mixed with 1 tbsp thickener (I cheat and use corn starch, but I'm sure you could just do it as a reduction) salt, pepper, a chopped green onion and a 1/2 c fresh cilantro. When thickened add the juice of one lime. Yummy.


    • #3

      Probably not 100% Primal, but dang tasty:

      I'd probably sear the outside of the beef beforehand, as well - that will help improve the flavor. I need to re-write some of the instructions on my site.


      • #4

        I like to make Emeril's beef stew recipe from foodnetwork. I leave out the potatoes and the flour and instead of using a thickener, it turns out like a hearty soup-- the spice blend is the key to this fantastic stew. I highly recommend it


        • #5

          cubed beef with tonnes of sliced onions and whole cloves of garlic. cover with red wine and stock. cook for 8 hours or so. take some of the juice, about a cup, allow it to cool, then mix in a tablespoon of arrowroot. add back into beef so it can thicken. I also add chipotle chilli powder and some sea or himalayan salt to taste. this always tastes better the next day.


          • #6

            oh yeah, I forgot a tin of canned tomatoes or some tomato paste!


            • #7

              Shredded beef.

              Put roast, tomatoes, chili powder, garlic, hot sauce, and pepper into crockpot on low for 7-8 hours. (Or if you have home-made salsa, use that.)Once cooked through, remove roast and shred with two forks. Add broth back in if necessary.

              I use it in lettuce wraps like a taco.


              • #8

                Coconut curry.

                Two cans coconut milk. A few heaping tablespoons of curry powder. 2 medium onions, 8 cloves garlic, 1.5 inch piece of ginger, and hot chiles (finely chopped or food processed, sauteed in butter, coconut oil, or ghee before adding to the pot). One cinnamon stick. A cup of stock. Salt and pepper to taste. Juice from a lime. Two tablespoons tomato paste.


                • #9

                  Just made this today as it happens

                  Indonesian Beef Rendang

                  2 tablespoons coconut or olive oil

                  6 cloves garlic minced, about 1/4 cup

                  6 each shallots large ones, chopped, about 1 cup

                  3 ounces hot red chiles seeded and finely chopped

                  3 tablespoons galangal freshly grated (or substitute 2 tablespoons freshly grated ginger root)

                  1 tablespoon tumeric powder or 2 tablespoons freshly grated turmeric root

                  1 tablespoon coriander root freshly grated (or substitute 1 teaspoon powdered coriander)

                  1 teaspoon black pepper freshly ground

                  1 teaspoon ginger root fresh, grated

                  2 stalks lemongrass bruised and chopped

                  2 each bay leaves

                  5 each kaffir lime leaves

                  1 tablespoon sea salt

                  4 cups coconut milk

                  4 ounces tamarind paste

                  2.5 pounds beef chuck roast well trimmed and cut into 1-inch cubes

                  1 x cilantro leaves fresh minced


                  1. In large Dutch oven or 3-quart saucepan, heat the oil over medium heat; add garlic, shallots and chiles as soon as oil heats, and sauté 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; sauté 2 to 3 more minutes.

                  2. Stir in coconut milk and tamarind paste and simmer until liquid becomes oily. Add beef cubes and stir frequently.

                  3. Reduce heat to low and simmer 3 to 4 hours, stirring occasionally. Coconut milk mixture should reduce to a thick gravy and turn dark brown. Serve with steamed rice and garnish with freshly minced cilantro


                  • #10

                    Chuck roast + mole + tomatoes + onions + low for 8 hours = TASTY shredded beef for tacos (or taco salad)!

                    Life on Earth may be punishing, but it includes an annual free trip around the sun!