In an attempt to create more crock-pot recipes for my repertoire, as well as incorporate more greens into my kids, I came up with this pulled beef dish. Something about pairing beef with greens just seems appropriate to me.
Grass fed beef offers alpha-lipoic acid, CLA (an omega-6 fat that fights cancer and builds lean muscle tissue), omega-3 fats (which prevent obesity, diabetes, and heart disease), stearic acid (a saturated fat that lowers LDL), along with vitamins E and A. Keep in mind, saturated animals fats from healthy pasture raised animals are actually good for us. They are required for the absorption of calcium and other minerals. They also help us to actually assimilate the fat soluble vitamins A, D, E and K. Did you know, that saturated fats also help build our immune system by fighting harmful microbes, viruses and other pathogens? The fat in the beef and added fat of this dish help us to actually assimilate all that nutrition found in the kale. All that said, this dish is not only a culinary treat it’s an optimal meal nutrition wise as well!
This dish is nicely complimented with some of my creamy avocado lime dip. A match made to melt in your mouth. I find this Mexican Pulled Beef with Kale to be very easy to prepare and very versatile in that it can be made throughout the year. It can also be adapted for any eating style/plan, such as GAPS or Paleo as well.
- 3 lbs grassfed chuck roast (can be slightly more or less)
- 1 - 6 oz. can organic tomato paste
- 1 -12 oz. package mushrooms, sliced
- 1 bunch organic kale, any variety you like, sliced in a
- chiffonade style ( I used Dino Kale)
- 2 medium onions, halved and sliced thin
- 1 cup of homemade beef broth,plus additional stock as needed
- 8-10 cloves garlic, minced
- 1-2 jalapenos, minced (optional)
- 1-2 tablespoons lime zest (optional)
- 3 tablespoons ground cumin
- 1 tablespoon chili powder
- 1 tablespoon ground coriander
- 1 tablespoon of sea salt (plus more to taste when served)
- cayenne pepper to taste
- Avocado Lime Dip
- Place roast in a large ziploc bag and add the cumin, chili powder, coriander, salt, cayenne and optional lime zest.
- Seal the bag and toss around shake and bake style until the meat is well coated.
- Meanwhile, add to the crock-pot, sliced onions,garlic, mushrooms, garlic, tomato paste and beef stock.
- Place the roast on top of the veggies and turn the crock-pot on low for 6-7 hours.
- This roast can be done in 6 1/2 hours, but can also be in there up to 10 if need be.
- If you are able, stir at least once or twice during the cooking time.
- One hour before finishing the roast, add in the thinly sliced kale. (If you want to hide the kale better, due to children that may revolt if they detect anything green, chop the kale very fine using a food processor and add it in, cook an additional 30 minutes). If you are going to be gone during the entire cooking time, you can go ahead and add up to 1/2 cup more stock to ensure it doesn't dry out.
- I also like to add a good hunk of butter at the end of the cooking tim, about half a stick.
- Once the roast is done, scoop out the pieces of meat into a large bowl. Using two forks pull the meat apart until it is all shredded.
- Add back into the crock-pot and stir well.
- Serve this burrito style with sprouted corn tortillas or in a bowl along with the Avocado Lime Dip.
- You could also serve this up on top of a green salad, or over rice.
- This recipe can serve 8-12 people. I like to put half in the freezer for a second meal in the future!
Want more gluten free slow cooker recipes? Check out my post ‘80 Gluten Free Slow Cooker Recipes‘!
From Your Freezer To Your Family; Slow Cooker Freezer Recipes - This is an eBook written by Stephanie of Mama and Baby Love. I picked up a copy and found it to be a great resource. It is 95% grain free and gluten free, and anytime a grain was involved (outside the extra recipe of Stephanie’s father-in-laws empanadas) was as a side to add later after the main meal was cooked. Her second mini-ecookbook is 100% grain free. This book has a lot of great ideas, plus a plan to get meals prepped and put up in the freezer for easy meals later on. I think it’s an interesting concept, one I hope to implement in my life a bit more.
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Lydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health From The Inside Out in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest. Sign up for the Divine Health From The Inside Out newsletter! Pick up a copy of Lydia’s eBook; ‘Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals’.
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