Clearly I have a passionate love for my crock pot. Each week I seem to bring at least one slow cooker recipe to you. I can’t help it, I need this kitchen appliance in my life. It’s the one kitchen appliance that never fails me and works over time in my house. Sometimes I have two going at the same time!

We are so busy, seems even more so than during the school year. Summer gets the best of me. I need to work at home, but I want to be outside. I need that balance from working at home to playing with my kids and spending time outdoors during our very short summer season. I keep my kids busy with spending time reading for an hour a day, playing outside and chores of course, but I like to spend quality time with them too. Hence the crock pot to the rescue!

I’ve no time for elegant dinners. This is easy, tasty and fool proof for picky eaters.  Toss it on a bun or a make a taco or top it on a portobello mushroom cap as seen here!

Simple prep work is what I’m talking about and low and slow is the way to go with this beef.

This is broccoli slaw on the side but I used my coleslaw recipe. Works the same, slightly more crunchy but perfect and cool with the pulled beef.

I honestly can’t think of anything better than simple during the summer for dinner. It makes my heart happy and relieves my stress when dinner is hot and ready for us.

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Crock Pot Low Sugar Maple BBQ Pulled Beef

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 8 servings @ 7 ounces

Calories 395kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 3.5 pounds beef chuck boneless
• 4 cloves garlic halved
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup onion chopped
• 1 1/2 cups sugar free ketchup
• 1/2 cup apple cider vinegar
• 1 teaspoon maple extract
• 1 tablespoon smoked paprika
• 1 tablespoon paprika
• 1/4 cup Monk Fruit Allulose sweetener

Instructions

• Use a sharp knife to slit the roast all over and insert garlic clove halves into slits.
• Season with salt and pepper. Set aside.
• Add the rest of the ingredients right in the crock pot itself.
• Stir well to combine.
• Add the meat into the crock pot.
• Spoon the sauce over the meat.
• Cover and cook on low 8-10 hours or until tender and you are able to shred the meat with a fork.
• Shred meat with two forks and stir to combine with the sauce.
• enjoy in a low carb bun or wrap or on top of a portobello mushroom as I have done.

Nutrition

Serving: 1serving @ 7 ounces | Calories: 395kcal | Carbohydrates: 7g | Protein: 39g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 137mg | Sodium: 454mg | Potassium: 745mg | Fiber: 1g | Sugar: 1g | Vitamin A: 888IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 5mg

The post Crock Pot Low Sugar Maple BBQ Pulled Beef appeared first on Sugar-Free Mom.

I don’t eat beef very often.  It’s not that I don’t like it,  I love it in fact! But it can be high in calories and often is expensive for a family of five. Once in awhile, mostly in the summer, we will have sirloin tips grilled with lots of veggies.  More nights than not,  we are eating chicken, turkey, or fish for dinners.

When we do have beef that isn’t ground for meatloaf, I need it to be very tender otherwise my kiddies won’t eat it. They often complain of sirloin tips being too chewy, no matter how perfectly the hubby has grilled it.

This recipe take a little bit of time to get INTO the crock pot, but it is well worth it to have the most tender, melt in your mouth meat, you have ever had!

This recipe calls for 2 pounds of beef which is 32 ounces.  I have it figured out for 8 servings which is approximately a 4 oz weight serving size which is really plenty for the average woman to consume for dinner in my opinion anyway. Now if you don’t have a scale to weigh your meat and you are hoping to just eyeball it, I can guarantee you will be OVER about 2 or 3 ounces more than you think. If you want to lose weight, the only way I have done it successfully is not by guessing on portion size, but by actually weighing everything.

BUY.A. GOOD.SCALE. It will be the best investment you have ever made to continue to lose and maintain that girlish figure! Mine is in plain view on my counter every day. Tucking it away so you won’t see it is not a good idea friend. Out of sight, out of mind is really true!

Be honest, do you own a scale? If so, do you faithfully USE it?

Nutrition Info

Servings: 8* Calories: 237* Fat: 11g* Fiber: 0* Carbs: 2g* Protein: 25g* Points+: 8*

Crock Pot Beef Burgundy

[sc:Ziplist]

Ingredients

• 2 lbs. sirloin tip steak, cubed
• 1/4 c. white whole wheat flour
• 2 c. red wine
• 4 slices bacon, chopped ( I used Turkey bacon)
• 1 c. sliced mushrooms
• 1 c. celery, chopped
• 1/4 tsp. pepper
• 1 tsp. salt
• 1 garlic clove, minced
• 1/4 tsp. dried thyme
• 1/4 tsp. dried marjoram
• optional: chopped parsley

Directions

1. Marinate the beef in the wine in a bowl in the fridge for 3 hours. (you don’t HAVE to do this step, but it makes the beef so much more flavorful and tender, really.)
2. Remove meat from bowl  and save and set aside marinade.
3. Coat beef cubes in flour and set aside.
4. Cook 4 slices of chopped bacon in a saute pan and remove once crisp.
5. Brown the beef in the bacon juices then remove and place in your slow cooker.
6. Add celery and mushrooms to the same pan, saute a few minutes then add reserved wine, garlic, salt, pepper, marjoram, thyme.
7. Bring wine and veggies to a boil and cook for about a minute then pour over the meat in the crock pot.
8. Cover and cook on low 6-8 hours.
9. Top with crispy bacon and chopped parsley.
10. Serve over brown rice or pasta! Make some yummy whole wheat popovers and your family will be praising you to no end!

The post Crock Pot Beef Burgundy Recipe appeared first on Sugar-Free Mom.