Barbecue Pulled Beef Lettuce Cups
Winter has me in a funk. It has been so cold and I feel like I only see the sun about once a week. I have no motivation. I don’t feel like doing my schoolwork. I don’t feel like cooking or cleaning. I don’t feel like going to workout. I guess you could say I don’t feel like doing much of anything. I’m trying not to allow myself to be swallowed up by this grumpy weather-induced state, but it is extremely difficult.
Although I have been doing pretty well with my food choices these past six months, I noticed that I was definitely eating better in the summer and fall. I also cooked more. I find it harder and harder with each passing cloudy, cold day to get up early and make my breakfast and pack my lunch. It’s harder to resist those treats that inevitably show up at meetings or say no to the office birthday cake. It’s harder to stick to the dinner menu I plan for us each week.
Isn’t it weird how the weather can have such a huge impact on a person’s mood? In the winter I feel like I am walking through life in a fog…doing what is only absolutely necessary (in layman’s terms…I become lazy!). Cooking is necessary…. and even though I may not cook as much as I should, it’s during times like these I like to turn to my slow cooker.
Slow cooker meals are great because they are typically quick and easy with both preparation and clean up. I tend to avoid those slow cooker recipes I see that involve a lot of work or separate pans. This pretty much defeats the purpose, in my opinion. (Why do you need to sear the beef first? Is there really any difference in the taste? I don’t think so.) I also like slow cooker meals because you can make enough to ensure leftovers…thus you won’t have to order out with your coworkers everyday!
I made this paleo recipe the other night with a few modifications. If you check out the original it is one of those recipes that I usually wouldn’t consider making due to all of the extra work outside of the slow cooker. I ended up making a more flavorful, simplified version. I have to say it was really good! When I made it I used flank steak because that was all I had on hand, but you can pretty much use any cut of beef you like (the original calls for brisket). It will work well with cheaper cuts of meat because of the long cooking time and the wonderful flavor of the sauce and spices. It does have some non-paleo ingredients such as Worcestershire sauce, but you can easily find a recipe to make a paleo version. I used this one. I recommend tasting it after about six hours to make sure the seasoning is how you want it. You don’t want to wait until the very end to add more seasoning because you want the flavors to really be incorporated into the meat. You can serve it in lettuce cups, on a salad, by itself or on a roll.
Slow Cooker Barbecue Pulled Beef
Modified from FedandFit.com
2-3 pounds boneless beef roast (chuck or round is ok), or beef brisket, flank steak, etc.
1 small onion, chopped
6 cloves garlic
½ tsp. black pepper
¼-1/2 tsp. salt (to taste)
1/4 cup beef stock
½ cup organic tomato sauce
3 tbsp. honey
2 tbsp. organic mustard
2 tbsp. Worcestershire sauce
1 tbsp. liquid smoke
1 tbsp. chili powder
¼ cup apple cider vinegar
Lettuce, iceberg or bib
- Place beef, onion and garlic in the slow cooker. Sprinkle with the salt and pepper.
- In a small bowl, whisk together the beef stock, tomato sauce, honey, mustard, Worcestershire sauce, liquid smoke, chili powder, and apple cider vinegar. Pour sauce over the meat in the slow cooker.
- Cook on low for 8-10 hours.
- After about 6 hours, taste the sauce and adjust seasonings to your preference. At this time, also remove the meat from the slow cooker allow to cool for about 10 minutes and shred, using 2 forks.
- Return the shredded meat to the slow cooker and finish cooking.
- Serve in lettuce cups or as desired.