8 SERVINGS | PREP 15 MINUTES | COOK 8 HOURS
MACROS
carbs - 16g | fiber - 2g | fat - 21g | protein - 24g
INGREDIENTS
1 tablespoon coconut oil
2 pounds chuck roast
1 teaspoon kosher salt, divided
½ teaspoon coarse ground black pepper, divided
3 russet potatoes, peeled and diced
2 carrots, peeled and diced
2 cups broccoli, chopped
3 garlic cloves, minced
1 yellow onion, diced
2 bay leaves
3 beef bouillon cubes
¼ cup tomato paste
5 cups water (or enough to cover the ingredients by about ½ inch)
INSTRUCTIONS
HEAT coconut oil in a cast iron skillet (or other heavy skillet) over medium-high heat.
SEASON beef with half the salt and pepper.
SEAR beef for 5–6 minutes on each side until a deep golden crust forms.
TRIM any large sections of fat and cut the rest of the beef into 2-inch chunks.
ADD to slow cooker: beef, remaining salt and pepper, potatoes, carrots, broccoli, garlic, yellow onion, bay leaves, beef base, and tomato paste.
ADD water to skillet over medium-high heat and scrape up browned bits on bottom of pan.
ADD the water to slow cooker.
STIR well and cook for 8 hours on low.
ENJOY!
Tip: Freeze leftovers for a busy night!
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