Lexi is a student of nutrition and firm believer that our body has more strength than we believe, as well as an AIP/Paleo/Real Food blogger sharing her story of healing, developing recipes, and working towards nutrition coaching. In 2014, she became ill and was eventually diagnosed with Hashimoto’s. Since then, she has used the Autoimmune Protocol Diet to drastically improve her health and regain her life. In addition to exploring new foods and flavors, she also enjoys traveling and makes it a point to find AIP/Paleo compliant foods and restaurants wherever she goes and shares her adventures with her followers. You can find more of her on her site, Facebook, or Instagram.
One of values that I learned from my mom and grandma in the kitchen is to cook quickly, yet flavorfully. They taught me to go with my instinct when creating food in the kitchen and to not be afraid to “spice it up.” By spice, I mean herb – because my family has never been huge on cooking with spicy pepper, which I’m thankful for now that I am avoiding nightshades! This recipe covers all those grounds! I originally created this recipe in the Instant Pot and instantly became addicted (no pun intended). I actually created the same recipe for several weeks in a row because it was so quick and flavorful until I realized it was time to figure out a crock pot version before sharing with the AIP community – I didn’t want to leave anyone out (even though I love the Instant Pot and how easy and quick it is, and personally prefer it to my good ‘ol retired Crock Pot!). Enjoy!
Makes 6-8 servings
- 2-2.5 lb chuck beef roast
- 1 tbs granulated garlic
- 1 tbs granulated onion
- 1 tsp salt
- 1 tsp turmeric
- ½ tsp peppercorns (omit strict AIP, increases benefits of turmeric)
- 2-3 tsp of cooking oil
- 1/8 c fresh cilantro
- ½-1 cup of water (depending on version)
- ¼ onion (crock pot version only)
- Cut your beef into about 2 inch chunks.
- Blend all of your seasonings (except the fresh cilantro) in a small bowl to make a dry rub.
- Once blended, cover the meat well with the dry rub.
4. Option 1 – Instant Pot
a. Put a little oil of choice into the liner and press “sauté” to heat up.
b. Add beef to the Instant Pot in batches to lightly brown the sides.
c. Once they’re browned, add 1 cup of water and sprinkle the cilantro on top.
d. Press “Meat/Stew” and time for 30 minutes. Allow the pressure to release naturally.
5. Option 2 – Crock Pot:
a. Heat up some oil on a skillet and lightly brown the sides of the beef.
b. Separate the onion into layers and line the bottom of the crock pot.
c. Add ½ cup of water and place the browned beef on top. Sprinkle the cilantro on top.
d. Cook on low for 8-10 hours.
6. Shred the beef and enjoy it by itself, on top of a salad or sweet potato, or in a “taco” lettuce wrap!