Easy Slow Cooker Brazilian Braised Beef Recipe

Easy Slow Cooker Brazilian Braised Beef

Keto Friendly

Paleo Diet

Primal

Sugar Free

Gluten Free

Nut Free

Legume Free

Dairy Free

Grain Free Diet

Egg Free

Peanut free

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Description

Give this veggie packed Brazilian version of a sloppy Joe a try!

Serves

Total Time

6-7 hours and 45 minutes

Ingredients

Meat and Rub

1 Natural Grocers Brand Bulk Organic Whole Bay Leaf, crumbled

3 cloves organic garlic, minced

2 teaspoons Natural Grocers Brand Bulk Organic Ground Cumin Seed

1 teaspoon Natural Grocers Brand Bulk Organic Paprika

1 teaspoon Natural Grocers Brand Bulk Organic Ground Yellow Mustard Seed

1 tablespoon Natural Grocers Brand Bulk Organic Ground Coriander Seed

1 teaspoon Natural Grocers Brand Bulk Organic Ground Thyme Leaf

1 teaspoon Natural Grocers Brand Bulk Organic Oregano Leaf

1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt

1 1⁄2 pounds chuck roast, beef, buffalo, or yak

fresh ground pepper, to taste

2 tablespoons Natural Grocers Brand Organic Extra Virgin Coconut Oil

1 1⁄2 cups organic beef broth

1 (14.5-ounce) can Natural Grocers Brand Organic Petite Diced Tomatoes

Sautéed Vegetables

2 tablespoons Natural Grocers Brand Organic Extra Virgin Coconut Oil

1 medium organic onion, sliced thinly into rounds

2 medium organic bell peppers, (one red and one yellow), sliced, or 1 (10-ounce) package frozen Woodstock Organic Tri-Colored Peppers, thawed

3 cloves organic garlic, crushed

1 teaspoon Natural Grocers Brand Bulk Organic Ground Cumin Seed

1 teaspoon Natural Grocers Brand Bulk Organic Ground Yellow Mustard Seed

1 tablespoon Natural Grocers Brand Bulk Organic Ground Coriander Seed

1⁄4 cup organic red wine vinegar

Salt and black pepper, to taste

To Serve

1 head of organic leaf lettuce, shredded or whole leaves to use for wraps

1 organic tomato, diced

1 organic avocado, diced

Optional

2 packages Siete Cassava and Coconut tortillas, warmed (or use tortillas of your choice)

Directions

In a small bowl, combine the bay leaf, garlic, cumin, paprika, mustard seed, coriander, thyme, oregano, and salt. Rub the seasoning mix on all sides of the meat and sprinkle all over with black pepper.
Heat 2 tablespoons of coconut oil in a large skillet over medium heat, and brown the roast on all sides.
Combine the broth and canned tomatoes in a slow cooker. Add the roast, cover, and cook on low heat for 6-7 hours, or until the internal temperature reaches 160° F.
Remove the roast and shred with two forks until the meat is completely pulled apart. After you have shredded the roast, transfer half of the broth to a large skillet. Bring it to a boil and reduce by half. Once reduced add it back to the slow cooker, along with the shredded roast.
In the same skillet, heat the remaining 2 tablespoons of coconut oil over medium heat and sauté the onion until translucent and some light browning occurs, 4-5 minutes. Add the peppers, toss with the onion, and cook until the onion is beginning to caramelize and the peppers are soft and cooked through (if using frozen peppers, sauté the onion alone until almost caramelized before adding the peppers; frozen peppers take less time). Reduce heat to low, add the garlic, cumin, mustard, and coriander and stir until well combined. Sauté another 3-5 minutes.
Add the vinegar and cook for 1 minute, stirring to make sure everything mixes well.
Transfer the sautéed onion and pepper mixture to the crockpot with the meat and toss until well combined. Cook for another 15-20 minutes, or longer to allow the meat to absorb more of the flavors.
Before serving, season with extra salt and pepper to taste. Transfer the meat to a serving dish and set the lettuce, avocado, tomato, and tortillas out for guests to fill a lettuce wrap or a tortilla with the meat and their choice of toppings. Make sure there are plenty of napkins—it is messy, delicious, and fun!

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