If you have a large cut roast that needs a long braise or crockpot to be tender – this recipe is for you! The ideal cuts for this recipe are chuck roast, beef shank, or stew meat. These are all cuts that need to be cooked at a low temperature over a long period of time. Great to set it and forget it! This recipe is a classic sloppy joe style sauce, but you can doctor it up to make a number of different sauces. Get creative and post anything that you did differently for others to try!
2-3lbs grassfed chuck roast – give it a good coating of salt, pepper and garlic powder.
3 cups of braising liquid – I use a mixture of brewed coffee and grassfed beef broth
Sear or Grill the sides of the roast in a large pot. Use a thin coating of oil in the bottom of the pan to get a good color on each side of the roast. Put in a braising pan or crock pot for 3-5 hours. The temperature should be about 300 degrees. If you’re going crockpot, you can leave it over night. You want to meat to shred easily.
Sloppy Joe Sauce
1 can tomato paste
1 can of diced tomato
1 bell pepper, chopped
1 yellow onion, chopped
3 garlic cloves, minced
Sea Salt and Pepper to taste
1/4 cup apple cider vinegar
2 tbls Coconut Amino
1 tbl cumin powder
Put a small amount of grapeseed oil in a large saute pan. Add the chopped bell pepper, onion and garlic to the pan over medium high heat. Let the veggies begin to sweat and once they get a little translucent – add your tomato paste/tomatoes, vinegar, cumin and coconut amino. Mix well and let simmer for about 20-30 minutes.
Once the roast is done, shred the beef. I let mine cool a bit, put on plastic some gloves and went to town! Pour the sauce over the shredded beef and mix well. Serve with Sweet Potato Fries or Roasted Broccoli!