FREEZER STAPLES: PULLED GRASS FED BEEF

I always like to keep some cooked protein in the freezer so that I can pull it out for a quick meal.

doing so has saved me from ordering takeout on those nights when I don’t have a plan for dinner or just can’t be bothered cooking (you know the days!)

this pulled grass fed beef is a great addition to your meal prep roster – it’s SO easy to prepare in a slow/pressure cooker, flavourful on it’s own but easily be added to so many dishes. it’s great for feeding a crowd but it also freezes well if you have left overs or are stocking up your freezer.

one of our main focues with our nutrition is ensuring we’re eating enough high-quality protein, and I find this to be the biggest challenge when we haven’t planned for dinner or are ordering out.

we avoid preservatives, hormones, additives, and prioritize organic/grass fed/wild caught/antibiotic and hormone free meats and fish. we’ve been ordering most of our meat through truLOCAL for a few years now because they have a much better selection of high-quality proteins at a better price point than our grocery store. we also love that most of the farms are within 30-60 minutes of where we live! you can build your first truLOCAL box here to have high-quality meat delivered to your door.

use this pulled beef are on nachos/tacos, or added to pasta. it’s a great way to add high-quality protein to a quick weeknight meal.

pulled grass fed beef

4-6 servings

• 1 truLOCAL grass fed and finished sirloin tip roast
• 1 large white onion, sliced
• ½ tbsp celtic or redmond salt
• 1.5 tbsp cayenne powder
• ½ tbsp dried oregano
• ½ tbsp garlic powder
• ½ tbsp cumin
• ½ tbsp raw honey or sweetener of choice
• Juice of 1 lime
• ½ cup truLOCAL grass fed beef bone broth

1. Thaw roast in fridge for 1-2 days.  Remove from fridge 1 hour before cooking to allow it to come to room temperature.

2. Place sliced onion in bottom of pressure cooker or slow cooker.  Mix spices, lime juice, and honey and apply to roast as a rub.

3. Place roast on top of onions in the slow/pressure cooker.

If using a slow cooker: cover with lid and cook for 6-8 hours (or until meat easily pulls apart with two forks).

If using a pressure cooker: seal lid, set to high, and cook for 75 minutes.  Release pressure and shred with two forks.

4. Add shredded beef back to pot and mix in with juices.  Portion out and freeze so that you can grab a quick protein to add to your salads, pasta sauces, tacos, nachos, etc.