Beef Roast with Cabbage
I love paleo slow cooker recipes, and this one is great because it is so simple. The beef cooks all day long, making it tender and moist. The cabbage is cooked in the broth to perfection. I used a sirloin tip roast, but you can use whatever cut of beef you have available; chuck roast, round roast, etc.
Sear the roast. In a skillet heat 2 tablespoons of bacon grease, when warm sear the roast on all sides. The searing is optional, I believe is just adds nice flavor and is not necessary to retain moisture. Skip this step if you are in a hurry.
Place the roast in the crock pot and pour remaining bacon grease over the top. Add 2 cups of beef broth, 1 diced onion (I used dried chopped onion as a timer saver, either is fine), one tablespoon diced garlic, salt and pepper and place one or two bay leaves in the broth.
Set the slow cooker to low and cook for 8 to 10 hours.
Cooking the cabbage. You can cook the cabbage a couple of different ways. I usually chop up the cabbage and throw it in the slow cooker about 1 to 2 hours before I plan to eat. Try to submerge as much of the cabbage as possible in the cooking liquid. Or, you can remove the roast, crank up the crock pot to high and put the chopped up cabbage in for about 1/2 hour.
I prefer to take the roast and cut it into bite sized chunks and mix it back in with the cabbage and broth, it makes a beef and cabbage stew. This is a hearty paleo meal and since you are making a large batch it will provide you with meals for a few day