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Slow Cooker Beefy Mushrooms and Peppers
- 2- 3 lb Grass Fed Rump roast or chuck roast
- 1 large red pepper
- 1 small yellow onion sliced
- 1 Cup cremini mushrooms
- 1/2 Cup beef broth
- 1/2 Cup dry red wine (optional)
- 4 Tbsp. Apple Cider Vinegar
- 1 tsp. Red pepper flakes
- 2 Cloves Garlic diced
- 1 Tbsp. Sea Salt
- 1 Tbsp. cumin
- 1/2 Cup diced tomatoes
- 1 Tbsp. arrowroot powder
- Turn slow cooker on low.
- In a large skillet, add all seasonings, onion, garlic, peppers and tomatoes and cook on high until onions are soft.
- Stir into the skillet the arrowroot powder and lower heat, cooking on low for 2-3 minutes stirring until it thickens.
- Add beef broth and wine to skillet, stir on low for 2 minutes.
- Lay roast into slow cooker and pour apple cider vinegar over the top.
- Add mushrooms around roast.
- Pour mixture from skillet over roast.
- Cover and cook on low for 7-8 hours.
- When done, with 2 forks, shred beef in the slow cooker.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.