How amazing would it be if after a hard day at where ever you work/work out, you could walk through the door and someone had prepped and prepared dinner…all you had to do was serve your plate and dig in!
Well stop dreaming (unfortunately no, we’re not coming to visit and cook for you: you + we wish!) because that’s what the slow cooker is for!
Slow cookers were a thing of the past…that was until they were rediscovered as a time saving and food prep gem!
We use our slow cooker at least once a week, usually on a Sunday, to prepare a hearty, delicious and protein-alicious (yes, we said it!) filled dinner.
What’s a slow cooker you ask? Well it’s basically a large casserole pot that cooks food on a low heat. We picked ours up from KMart for $20 (definitely worth the investment!) When you use a slow cooker, the ingredients have the opportunity to release heaps of flavour and the meat becomes the most tender of meats you will ever eat! Another awesome thing is that you can use the cheaper cuts of meat for these dishes (in fact they are recommended!) because of the way the meat is cooked: slow and even. We have used blade steak before which was around $4 a kilo. Cheapest. Dinner. Ever. Plus the taste is out of control goodness.
So technically, yes, you still need to prepare your meal in the morning and turn the slow cooker on…but if you are anything like us, what you do in the morning is long forgotten when the afternoon comes around…and trust us, it’s all worth it the minute you walk through the door and the house is smelling like all kinds of delicious!
We are completely obsessed with pulled meats at the moment, so here’s our paleo slow cooked pulled beef. We had ours with seasonal greens! Deeee-lish.
e + c
- 140 grams tomato paste (check the ingredients, make sure it is 100% tomatoes).
- 400 grams canned chopped tomatoes (same as above).
- one tsp dried chilli flakes.
- one brown onion roughly chopped.
- two tbs apple cider vinegar.
- two tbs coconut aminos (this is a soy sauce substitute).
- two cloves garlic crushed.
- one cup water (extra, just in case!)
- two kilos blade roast beef (try for grass fed!)
- 200 grams button mushrooms sliced.
- In your slow cooker, place the tomato paste, canned tomatoes, chilli flakes, onion, apple cider vinegar, coconut aminos and garlic.
- Give this all a good stir until it is combined.
- Add one cup of water and mix again.
- Place the beef into the tomato mix (make sure there is enough liquid to just cover the beef, if not, add a little extra water).
- Now put the lid on and turn the slow cooker onto 'low' and leave for eight hours.
- When the last half hour comes around, add your mushrooms.
- When ready to serve, use two forks to pull apart the beef into stringy, tender pieces.