I put a rump roast in the crock pot this morning with a few tablespoons of olive oil, 2 cups of gluten free beef broth, and lots of seasoning including dill, garlic salt, pepper and salt. Set the timer for 11:30 hours. And wah-laa…. Dinner!!
Juicy, tender, and perfect! Served in some red lettuce “taco shells” with some smashed avocado and salsa.
With a side of cabbage…
This was my first time actually cooking cabbage (besides boiled cabbage in corned beef and cabbage). I started by browning some onions in a combo of coconut oil and pasture butter with pancetta.
After the onions were browned I added one head of cabbage chopped up and let it cook for about 20 mins until tender.
Turned out a little darker than planned.. (make sure to stir occasionally!) It was still delicious though! The cabbage was ate up, but I did have enough beef left over for 2 lunches..
Put my leftovers right into my lunch containers ontop of some frozen Trader Joe’s green beans.