Slow Cooker
Asian Shredded Beef
Carrot Cauli-Rice
Ingredients
- 4 lb boneless chuck roast
- 2 onions, chopped
- 4 cloves garlic, minced
- 5 Tbsp coconut aminos
- 2 Tbsp rice wine vinegar
- 2 Tbsp sesame oil
- 1 tsp ground ginger
- 1 small head cabbage, thinly sliced
Instructions
- Place beef in a 6-quart slow cooker. Top with onions and all remaining ingredients except cabbage.
- Cover and cook on LOW 9 hours or until beef is tender.
- Shred beef. Reserve half for Shredded Beef-Bacon Chopped Salad recipe; return remaining half to cooker. Stir in cabbage, and let stand 5 to 10 minutes before serving.
Side Dish Ingredients
- 1 (16-oz) pkg frozen cauliflower florets
- 2 Tbsp coconut oil (or use avocado oil)
- 2 carrots, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 cup organic chicken broth
Side Dish Instructions
- Pulse cauliflower in a food processor until it resembles rice.
- Melt oil in a saucepan over medium-high heat; add carrots, onion, garlic, salt, and pepper, and sauté 4 minutes or until onion is tender.
- Stir in broth and cauliflower; cover and cook 15 minutes or until cauliflower is tender.
Paleo Meal Plan
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