Crock Pot Italian Beef

Ingredients:

• 2.5-3 lbs grass-fed beef
• 2 cup(s) carrots (chopped)
• 1 small yellow or white onion (sliced)
• 4-5 clove(s) garlic (chopped)
• 1 teaspoon(s) each: kosher salt, garlic powder, dried basil, dried oregano
• 1/2 teaspoon(s) dried thyme
• 1/8 teaspoon(s) ground cinnamon
• pinch of red chili flakes
• 1.5 cup(s) organic crushed tomatoes
• 2 cup(s) organic beef stock
• 1 tablespoon(s) tomato paste

Instructions:

• Break out your slow cooker. Trim your beef of excess fat, cut into 3-4 inch chunks and set in the crock pot.

• Peel and chop the carrots, slice the onion and chop the garlic. Add these to the pot with the beef along with the seasonings: salt, garlic powder, basil, oregano, thyme, cinnamon and red chili flakes.

• Pour in the beef stock and crushed tomatoes. Add the tomato paste and give everything a good stir. Note: This portion of liquid will produce a fair amount of sauce. If you plan to serve the beef sections whole, you may want to reduce the liquid to 1 cup beef stock, 1 cup crushed tomatoes. If you would like to shred the beef in the sauce before serving, keep the liquid measurements as is.

• Cover the slow cooker, set to low for 5-6 hours. My crock pot is an over-achiever and cooks everything faster than it should. My beef was perfect at four and a half hours, so 5-6 hours will likely work for you.

Recipe from fastpaleo.com