Shoutout to a friend of ours at nutrifile, Corey Mason. He is a self-taught cook who has made many delicious, super health-oriented recipes. His creations are not only generally nutritious, many of his recipes are great for specific ailments which we will reference in the weeks to come!
This recipe is for those who want something to eat when they got home from a busy
work day. Flavorful and tender meat that does take time to prep, but little work when it comes to the specific tasks required to make this meal.
INGREDIENTS
1 kg Chuck Roast - Calories: 2,950 units, Protein: 300g, Carbs: 0g, Fat: 190g
2 teaspoon Kosher Salt - N/A
1 - 2 cups Water - N/A
1 jar Pepperoncini (brine included) - Calories: 70 units, Protein: 0g, Carbs: 7g, Fat: 0g
STEPS
Salt Chuck Roast
Place all ingredients into a slow cooker
Slow cook for 8-9 hours on low
Tear apart beef with 2 forks
MACROS
Serving Size: 1.2 kg
Calories: 3,020 units
Protein: 300g
Carbs: 7g
Fat: 190g
CHEFS NOTES
Want a litte extra flavor? Brown the meat and deglaze the fond, adding it into the pot.
Water too bland? Try replacing the water with your favorite chicken stock or liquid smoke!
Not enough seasoning? Add a little freshly crushed black pepper! Mustard and hot sauce of any kind is also a hit with this recipe!
This recipe also works with other cuts like Eye of the Round. Alternatively pork also works great for this dish! Pork shoulder/pork butt is a generally lean meat you can get tons of for cheap!
Pros - Volume: This item will last you two days at least, and that's if it's used throughout all of your meals consecutively during that period. If you intersperse with other meals, the leftovers will last longer. Nutrition: It's roughly 1 gram of protein per 10 calories, meaning it's great for people seeking to build muscle. Cost: The benefit of slow cooking meats is that you can make less favorable cuts (by retail standards) very tender. That means you can buy cheaper cuts like shoulders and consume them as if they were the tender, more expensive items that butchers prefer to mark up.
Cons - Prep: You will need 9 hours to make this, so time must be allotted accordingly. Appliances: You will also need a slow cooker. Some are more expensive than others, but inexpensive models can be bought at your local appliance store. High fat content: beef is a bit more fatty than chicken, turkey, or fish. A lean cut will more than compensate for this, however.
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