The Healthy Living Blog

SERVES 12 | SERVING SIZE: 1 SERVING | PREP TIME: 10 MINS | COOK TIME: 8 HOURS

24g PROTEIN | 8g FAT | 16g CARBS

INGREDIENTS

1 cup (250ml) beef stock
4 Tabs honey
4 Tabs coconut sugar
2 Tabs tamari sauce
1 tsp Worcestershire sauce
6 cloves garlic, crushed
1.3kgs (3 lbs) beef chuck roast

INSTRUCTIONS

In the bottom of a 6 litre (6 quart) slow cooker, combine the beef stock, honey, sugar, tamari, Worcestershire sauce and garlic. Mix well until combined.

Cut the beef in half lengthways. Place in the slow cooker and turn to coat the beef with the sauce on all sides. Place the lid on the pot and cook the beef on a low setting for 8 hours.

Once the beef has cooked, remove it from the slow cooker and place it in a large bowl. Gently pull the beef apart using two forks, then return the beef into the slow cooker and mis with the cooking juices.

Once cooled, store the beef in an air tight container in the fridge for up to 4 days. Alternatively, you can freeze the beef for up to 3 months.

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