It’s been cold the last few weeks in LA and even going into last month some as well. That means that my crock pot has been on the receiving end of almost a non stop workout for that time. Whether I’m making some bone broth, rendering more lard for cooking or just using it to slow cook some goodness out of what I have left in the fridge at the end of the week, my crock pot has been there for me lately.
Recently, there has been an article passed around the interwebs about the efficacy of turmeric for depression, even going so far as to claim that it’s MORE EFFECTIVE THAN PROZAC. Now I know I haven’t talked about depression before but it turns out that mood disorders are closely related to epilepsy and even sleep disorders. Also, turmeric is a known potent anti inflammatory which can only help other aspects of your health.
Last week, I spent some time in Suzanne’s childhood home of Huntsville, Alabama where BBQ is the name of the game. I’ve always had an affinity for pulled pork or shredded beef and they had some of the best in the Huntsville area. What does this have to do with turmeric? I’m glad you asked. Since I’m a fan of shredded or pulled meats, I thought this would be a great time to experiment with a huge chuck roast I had from my friends at Tx Bar Organics. The result was utterly amazing. I never would have tried adding turmeric in the past but now I think I will consider it, epecially when adding some fresh herbs and bone broth to the mix. Serve this over some mixed greens and you’ve got yourself one amazing and simple dish.
- 3lb chuck roast
- 1 tbs sea salt
- 2 tsp black pepper
- 1 yellow onion, sliced
- 3 cloves garlic, finely chopped
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/2 cup bone broth
- Rinse chuck roast with cold water and pat dry with paper towels. Set aside.
- In a large mixing bowl, combine sea salt, black pepper, turmeric, cayenne and chopped garlic.
- Place sliced onions and bone broth in the bottom of the crock pot and set to high.
- Evenly coat chuck roast with spice mixture and place in crock pot.
- Using kitchen twine, tie herbs in a bundle and place in crock pot.
- Cook on high for 8 hours turning over after 4 hours
- Remove herb bundle from crock pot and shred beef with a fork.
- Enjoy!
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Courtney @ Cookin up life says
July 28, 2014 at 7:17 pmThis looks amazing! Can’t wait to try this out this week 🙂