For those cold days where you know you will have a busy day or week ahead, the slow cooker is honestly your best friend. It honestly takes such minimal effort to prepare and the rest is done for you, no fuss.
I like to cook these kinds of dishes for about 6-10 hours. My slow cooker has two functions, low and high, so depending on how organised I am and how much time I will have I will set it accordingly.
For this meal, I had it in high for about 6 hours.
- About 500g of your preferred roast. I used beef roast, but you can use chicken, lamb or pork.
- 4 large carrots
- 1 parsnip
- 3-4 cloves of garlic
- 1 leek or onion
- 1 small pack of button mushrooms
- 10 Brussels sprouts (this is what I added, but feel free to add more or less)
- 2 cups of bone broth
- 1 bunch of parsley
- 1 tbsp fresh or dried oregano
- 1 tbsp fresh or dried thyme
- Salt to season
- Chop all the veggies, making sure they’re not chopped too small. I kept mine more rustic
- Over a hot pan, sear the protein on both sides in ghee or olive oil
- Add protein to slow cooker
- Add all the veggies and herbs
- Add broth and salt
- Turn your slow cooker on and let it to its thing for, as mentioned 6-10 hours.
- Taste to see if it needs more salt. You can also add some arrowroot flour to thicken up the sauce bit, but you don’t have to.
If you are not AIP (following an autoimmune protocol diet), you can also add some pepper, but it honestly doesn’t need it. You can also roast up some potatoes to serve with this meal, which I did as I was feeding two others in my household. Again, if you are AIP make sure to use sweet potato, otherwise go nuts and make those delish traditional white potatoes.
I seasoned the roast potatoes with olive oil, salt, pepper and paprika and rosemary (soooo not AIP friendly) but sweet potatoes will be just as good with salt, thyme and olive oil.
Happy cooking x