Here is an amazing recipe for your fall menu, dice up the meat and toss in the makings of the tangy sauce and let your slow cooker do the rest!!
Prep Time: 10 minutes
Cooking Time: 4-6 hours in the slow-cooker
1.5 lbs. grass-fed beef chuck roast
2 Tbs. ghee or butter
2 Tbs. apple cider vinegar
1 tsp. sea salt
½ tsp. black pepper
1 tsp. garlic powder
1 tsp. celery powder
1 Tbs. smoked paprika
1 tsp. dried red pepper flakes
1 tsp. ground cinnamon
¼ tsp. ground cloves
Dice chuck roast in large bite-sized pieces and add to a slow cooker. *
Add ghee, apple cider vinegar, sea salt, pepper, garlic powder, celery powder, smoked paprika, red pepper flakes, cinnamon, and cloves and stir together.
Cook for 4-6 hours on low heat.
Serve with minced scallion.
*Make this in an electric pressure cooker by cooking it for 20 minutes on the “meat” setting with the steam valve sealed. Once it has cooked for 20 minutes, allow the steam to release naturally for at least 15 minutes before opening the lid.
Net Carbs: 1