Good old Crock-Pot meals… I can be having a haaaale of a week and if I have dinner cooking in the slow-cooker I feel like I can (possibly) hold it all together.
This week I’ve had a couple of those days. Monday for example: Everything I did I had to re-do. The kids were sick and not sleeping. I was tired. I came home from running errands and put an entire load of freshly washed laundry BACK into the washer. It was in the hamper upstairs ready to be folded and I thought it was dirty and started the process all over again!
But in the background my good old Crock-Pot was dutifully “doing.” So I breathed in.
And let me tell you what I smelled.
We recently got a cow share. Hm. Does “beef” share sound better? Either way I have a freezer full of grass-fed beef that I know lived a happy and healthy life. We named it Sarah. Don’t think about that too long. I try not to. 😉 This is our first time doing a beef share, and it’s super fun to pull out different cuts for different recipes.
So Monday I pulled out a mammoth sized chuck roast. When Brielle saw it she said ‘That’s something a dinosaur eats.” and then “Is that BLOOD?” Yeah, she doesn’t eat red meat and probably never will after seeing this.
I found this recipe on The Nourished Caveman. It is so easy and delicious.
- ½ pound of organic uncured bacon, in strips
- 2 to 3 pound grass-fed and -finished chuck roast, cut in 2″ pieces
- 2 large organic red onions, peeled and cut in slices
- 1 clove organic garlic, peeled and smashed – (I used minced in a jar garlic)
- 1 small organic green or Savoy cabbage
- Sea salt
- Fresh ground black pepper to taste
- 1 sprig fresh organic thyme
- 1 cup of homemade beef bone broth (I used organic store-bought but now I can make some bone broth with the bones from this cut!)
We started by putting the bacon in the bottom of the slow cooker. Michael helped with this until I caught him with an entire piece of raw bacon in his mouth. Reallllly gross.
Then we sliced the red onions and added them to the bacon along with the garlic.
Then we cut the beef and the cabbage. This was a group effort, which means a LOT more effort on my part, and zero time for picture taking.
This is the easy breakdown of all steps:
- bacon slices to line the bottom
- onion slices and garlic
- the chuck roast
- the cabbage slices
- the thyme
- the broth
- add few pinches of sea salt and a liberal amount of freshly ground black pepper
- Cook on low for 7 hours.
- Serve in bowls.
This is Michael adding the cabbage. It looks like a lot of cabbage but it will caramelize down beautifully!
I love including them in the cooking. It is pretty time consuming (and more than a little messy) but I know it’s invaluable.
After the stew was done I stirred it all up, added some salt and tasted it.
It was sooooo good. I didn’t know how the onions and bacon would turn out because the onions were a big pile in the bottom of the slow cooker and the bacon was in raw strips (???) but they were a delicious caramelized tangle of goodness.
The beef was tender and to die for.
But the cabbage was my favorite. It had amazing flavor and was so delicious. I’m going to slow cook some cabbage alone with some bone broth very soon. The health benefits of cabbage are off the charts and I didn’t know slow cooking it would make it so tasty!