Slow Cooker Pot Roast and Brussels Sprouts Recipe
By: Bulletproof Staff
Bring on the beef with this perfect-for-winter pot roast recipe. With 26 grams of protein per serving, grass-fed beef is one of the best sources of protein on the Bulletproof Diet. To make sure you’re getting 100% grass-fed meat, request grass-fed and grass-finished when you purchase. Animals are often grain-fed for 30 days before slaughter to fatten them up, which removes their health benefits.
Brussels sprouts pack a powerful punch — high in potassium, folate, vitamin C, calcium, fiber, and iron. They’re low in calories as well as carbs, and have a low toxin load. Like all cruciferous vegetables though, they’re not adequate raw. This is due to the antinutrient called oxalates, which inhibits nutrient absorption and can wreak havoc if you’re prone to kidney stones. However, cooking these veggies does cut down on oxalates, so it’s best to eat them that way. Oh, and by the way, all of that grass-fed butter the recipe calls for…that’s good for you and tasty too.
Keep in mind, you’ll need a slow cooker for this recipe, which is on the Suspect list due to the fact that people tend to use it to overcook food. However, as long as you avoid that, it’s a great kitchen appliance to use because you can make a variety of dishes with minimal effort.
Slow Cooker Pot Roast
Time: 30-minutes, plus 8 hours cooking time
- 1 pound grass-fed bottom sirloin or skirt steak
- 2 tablespoons sea salt
- 1 tablespoon ground turmeric
- 1 teaspoon dried oregano
- 2 tablespoons Brain Octane Oil or MCT oil
- 3 tablespoons grass-fed unsalted butter
- 1.5 tablespoons apple cider vinegar
- Coat the steak with the salt, turmeric, and oregano.
- Place the seasoned steak in the slow cooker and pour on the Brain Octane Oil.
- Add the butter and cook on low for 6 to 8 hours or until the meat is shreddable.
- After the meat is cooked, shred it with a fork and add the vinegar.
- 1 pound Brussels sprouts (halved)
- 2 tablespoons grass-fed unsalted butter
- 2 teaspoons sea salt
- 2 teaspoons ground turmeric
- Preheat the oven to 300F.
- Place the sprouts in a baking pan with the butter.
- Sprinkle on the salt and turmeric. Bake for 30 to 45 minutes.
- Serve and enjoy.
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