Slow Cooker Roast Beef | Be Well Clinic

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This Slow Cooker Beef Roast is a great option any time but it’s also helpful when you want to feed your family well  but don’t have a lot of energy. It takes only five minutes to prepare! Slow Cooker Beef is great to put in the crockpot overnight to have warm sandwich meat in the morning for lunches, or you can throw it together in the morning to have dinner waiting for you when you get home. 

If we cook our meat at a lower temperature over more time, we are able to keep the proteins more intact, which means our body will be able to better utilize them. High heat, pressure cooking, and rapid cooking of meat will denature more of the proteins, rendering them less useful to the body. Cooking vegetables slowly, especially when cooked in meat juices and stock, allows the nutrition that is tightly bound up in fibers to be released, making it more bioavailable for our bodies to absorb. The longer cooking time also allows the fibers themselves to break down, making them more digestible for our bodies as well. Taking your time in cooking your food allows the fat in your food to release, and also do it’s work in making the plants more digestible. And finally, the longer you cook something, the more the flavors are able to meld together, making your dish taste better. The richest dishes you’ve ever had were probably made over a long time, sometimes even a couple days. And remember, flavor = nutrition. So when your food tastes more flavorful, it’s letting you know there is more nutrition in it. The amount of time you slow cook can vary but the longer you take, the better the nutritional outcome. Just make sure your dish stays moist or you will burn it!

This is an easy recipe to modify. As long as your crockpot is big enough, you can add multiple roasts to get more servings out of a single prep time. This recipe is also a great real food staple to make at the beginning of the week and use in various ways to feed yourself and your family. Some ways to serve it are:

This is a GAPS Stage 2 recipe, if you omit the fresh cracked pepper.

Ingredients:

• Beef Roast – Mine was 1.5 lbs. 
• Onions
• 1 1/2  Cups of Stock – I used Chicken but you could use Beef Stock 
• 5 Sprigs of Thyme 
• 5 Peppercorns
• Salt
• Fresh Cracked Pepper (Omit until Tolerating)

Directions:

Cut up a whole onion into rough slices. Layer the onion on the bottom of the crockpot to provide a base for your roast. Add in the stock.

Rinse the beef roast in filtered water and then add on top of the onions. 

Cook on slow for approximately 6 to 8 hours until the meat is done.

Remove the meat from the crockpot. Slice or shred the meat. Then pour the onions and stock over.

Enjoy!