As I've discussed in previous posts, the crock pot is an ideal tool for cooking meats of all kinds. One of the major advantages is that it cooks meats at an optimal temperature - around 180 degrees - for avoiding the mangling of the protein and fat molecules which would occur at higher temperatures. It's not saturated fat or animal protein that will make you fat, cause heart disease, or diabetes (though that's what we've heard since the 60s) but rather fats and proteins (animal OR vegetable) that have been processed/damaged/altered to the point which our bodies don't recognize them. This causes inflammation within the body, which, based on emerging scientific evidence, is the actual precursor to many diseases. (Carbohydrates play a role in inflammation, as well. More on that later.)
For this reason, it's a good idea to avoid some of the following as part of your daily diet: deep fried anything, ANY vegetable oil (corn, soy, canola, etc.) as the fats are highly damaged in the processing, and heavily processed meats, such as those containing nitrates and nitrites (bacon, sausage, hot dogs). You can find better options, but it takes a lot of label reading, making a trip to the grocery store a longer commitment than you may be able to make. That's why it's a good idea to stick to things that don't need labels; choosing grass-fed, pastured, humanely raised meats (they have a much healthier fatty acid profile, among other things); and buying organic produce as much as possible. Remember: You'll either pay for it now in your grocery bill, or pay for it later in prescription meds and loss of quality of life. This recipe is taken from a cookbook entitled Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. I chose this recipe because it doesn't require browning the roast before putting it in the crock pot, handy for a busy day. I served green beans on the side. Ingredients 1 tsp salt 1/2 tsp black pepper 1/2 tsp paprika 3-4 pounds boneless chuck roast (or whatever you have in the freezer) 1 large onion, cut into wedges 2-3 carrots, cut into generous chunks 2-3 parsnips, sweet potatoes, turnips - whatever your preference, or add all 3 4 potatoes, cut into generous wedges (skip the potatoes if you eat lower carb and add extra root veggies from list above) 1 cup water or beef broth 1. Combine salt, pepper, and paprika. Rub all sides of the meat with this mixture. 2. Put the vegetables in the slower cooker. Place the meat on top. Pour water or broth over everything. 3. Cover and cook on LOW for 8-9 hours.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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