Crock Pot Trio

Pot Roast

2 lbs grass-fed organic chuck roast
1 onion quartered
2 stalk celery
2 sprigs of thyme
Sea salt
1 tbs grass fed butter
2 cups of your favorite greens (brussel sprouts, green beans, broccoli...)
Dried sage, thyme, rosemary
1/2-1 cup rice, cook the rice in vegetable or beef broth. (optional, can use shredded cauliflower instead)

Put beef, onion, celery and thyme in crock pot, cover with water and let simmer on low for 6-12 hours.

When you are ready to eat turn off crock pot. Boil 2 cups of broth with 1 cup of white rice, simmer until tender, about 20 minutes.  Cut vegetables and greens into large chunks.  Sauté in grass-fed butter and/or coconut oil for 5-10 minutes until tender.  In the meantime remove broth from crock pot and put into a saucepan, bring to a boil.  Add dried sage, thyme, rosemary and sea salt to taste.  Mix 1 tbs potato starch with 1/4-1/2 cup of water.  Add water mixture to simmering broth.  Stir until thick. 

Serve beef with white rice/cauliflower and a side of greens, top with gravy.

Save any left over gravy for future meals that gravy would be good with.  It should keep in the freezer for several weeks to maybe a cpl months.  Save 1/2 cup of left over rice/cauliflower for pigs.  

Pigs in a Blanket

1 lb of grass-fed 80% ground beef
1/2 cup cooked rice (use left over rice/cauliflower from the pot roast if you used it)
1 small onion
Sea salt and pepper
7-10 large cabbage leaves, softened by putting them in boiling water for 1 minute
2- 28oz crushed fire roasted tomatoes
4 cups beef or chicken broth

Mix the 4 ingredients together and form into large oval balls.  Wrap in cabbage. Place in the crock pot and cover with crushed tomatoes and broth.  Simmer on low for 6-12 hours.  Option to eat with a side of steamed vegetables, cauliflower puree or a large salad.

Save any left over tomato sauce for your spaghetti

Spaghetti Sauce with Spaghetti Squash

1 lb of ground grass-fed beef
Option to add 2-4 Italian suasage
1 small onion
10 basil leaves
1 tbs italian seasoning
2 cups organic spaghetti sauce
2 cups+ left over tomato sauce from the pigs in a blanket
1 large spaghetti squash
4 cloves of garlic, minced
1 tbs olive oil
1 tbs grass-fed butter
Sea salt

Put the first 6 ingredients in a crock pot on low for 4-6 hours.

1 hour before eating, cut spaghetti squash into 4's, remove seeds and steam for 20-30 minutes until tender or cut in half remove seeds and roast in a pan with water on the bottom, covered with tin foil for 40 minutes at 400 degrees.  Once cooked remove flesh from skin.   On medium low heat saute the garlic with olive oil and butter, add spaghetti squash, season with sea salt. Top spaghetti squash with spaghetti sauce and enjoy.

Save any sauce for future use.  It should freeze for several week, maybe a cpl months.