I can’t take credit for this delicious recipe, it came from the wellness mama cookbook that I picked up at Costco this weekend. If you haven’t heard of Katie from Wellness mama, you’re missing out. Her blog and recipes are some of my favorite, not to mention the woman has 6 kids and is working it in the kitchen. I don’t know how she does it, I get overwhelmed just having to feed myself and two cats (which I don’t actually feed anymore because I found a wonderful little machine on amazon that feeds them on a timer twice a day… ahh technology).
I love this recipe because you can literally throw the ingredients in the slow cooker and go about your day, then come back to a lovely smelling home and a warm dinner. Plus, ginger and orange? You can’t go wrong.
The warming of the cloves inspired me to roast some Brussels sprouts 3o minutes before it was done. I used Epic’s duck fat to drizzle over the Brussels sprouts and then roasted them until they reached my desired crunchiness (which is pretty crunchy).
It was the perfect meal for our recent cold and rainy day, it also made fantastic leftovers. I wish I had made this again today, it’s still cold in San Diego! I don’t know about the rest of Southern California, but I’m loving that it’s Spring and it still feels like winter.
Although I love San Diego, I can’t help but feel that I was meant to live in a colder climate… sayyyy Québec (my boyfriend is from Québec and ever since first visiting three years ago, including a winter, I’ve been smitten and trying to convince him to move back)?
Let me know what you think of the recipe and if you could move anywhere, where would you move? Also, if you’re in California… what do you think about this weather? I’d love to hear from you!
- 4 pounds chuck or other type of roast
- 1 cup orange marmalade no sugar
- 1 large onion sliced
- 1 1 inch piece of ginger chopped
- 1/4 cup rice vinegar
- 1 cup beef bone broth
- 2 Tablespoons coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
Place the roast in the slow cooker.
Spread the marmalade on top.
Add the onion, ginger, rice vinegar, bone broth, coconut aminos, garlic powder, pepper, salt and cloves.
Cook on low for 8 hours, until meat easily shreds off.
Come back in 8 hours and eat it!
If it's in your mindful way of eating, it would be fantastic served over rice or any side of roasted or steamed veggies.