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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