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Name: Crockpot Paleo BBQ Pulled Beef
Prep time: 30 min
Total time: 9 h 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 Brisket (~6 pounds trimmed by the butcher – just ask); 2 Medium-Sized Yellow Onions; 6 Cloves Garlic; 1 Can Organic Tomato Sauce; 1/3 cup Raw Honey; 1/4 easpoon(or capful) of Liquid Smoke; 1 teaspoon Chili Powder; 1 cup Apple Cider Vinegar; 1/2 easpoonCracked Black Pepper; 1/2 easpoonKosher Salt; 2 cups Water

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INGREDIENTS

1 Brisket (~6 pounds ; trimmed by the butcher – just ask)
2 Medium-Sized Yellow Onions
6 Cloves Garlic
1 Can Organic Tomato Sauce
1/3 cup Raw Honey
1/4 easpoon(or capful) of Liquid Smoke
1 teaspoon Chili Powder
1 cup Apple Cider Vinegar
1/2 easpoonCracked Black Pepper
1/2 easpoonKosher Salt
2 cups Water

Servings

INSTRUCTIONS

Roughly chop the onions and add them in a pot over medium/high heat.

Brown the onions for about 3 minutes.

Chop the garlic and add to the pot.

Add the tomato sauce, honey, liquid smoke, chili powder, and vinegar. Stir it all together until melted.

Add in the water.

Wash, pat dry, and place your brisket in the crockpot. Cover in the black pepper and salt.

Pour the sauce over the brisket and cook on high for about 2 hours.

Reduce the heat to low for the next 6 hours.

Pull out the brisket and set it aside on a cutting board.

Using two forks, start pulling the tender brisket apart. If some of the brisket towards the middle isn’t as easy to shred, don’t be discouraged, just whip out a knife and chop it up.

Meanwhile, pour the remaining sauce from the crockpot back into the pot you were using earlier. Using an immersion blender {or an actual blender}, blend the sauce until it’s smooth.

Simmer the sauce on medium/low to help some of the extra moisture evaporate off. Note that this is not a thick BBQ sauce because of the extra water added to help cook the brisket. If you want it thicker, simmer it longer or add some arrowroot.

Put your shredded brisket into a 9 x 13 inch baking dish and ladle about 1/3 of the BBQ sauce over the brisket.

Cover with aluminum foil and bake at 350 degrees Fahrenheit for about 15 minutes.

Top with your favorite fresh herbs/veggies {I used cilantro} and enjoy!

NOTES

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Crockpot Paleo BBQ Pulled Beef

1  Brisket (~6 pounds trimmed by the butcher – just ask)
2  Medium-Sized Yellow Onions 
6  Cloves Garlic 
1 Can Organic Tomato Sauce 
1/3 cup Raw Honey 
1/4  easpoon(or capful) of Liquid Smoke 
1 teaspoon Chili Powder 
1 cup Apple Cider Vinegar 
1/2  easpoonCracked Black Pepper 
1/2  easpoonKosher Salt 
2 cups Water

Roughly chop the onions and add them in a pot over medium/high heat.
Brown the onions for about 3 minutes.
Chop the garlic and add to the pot.
Add the tomato sauce, honey, liquid smoke, chili powder, and vinegar. Stir it all together until melted.
Add in the water.
Wash, pat dry, and place your brisket in the crockpot. Cover in the black pepper and salt.
Pour the sauce over the brisket and cook on high for about 2 hours.
Reduce the heat to low for the next 6 hours.
Pull out the brisket and set it aside on a cutting board.
Using two forks, start pulling the tender brisket apart. If some of the brisket towards the middle isn’t as easy to shred, don’t be discouraged, just whip out a knife and chop it up.
Meanwhile, pour the remaining sauce from the crockpot back into the pot you were using earlier. Using an immersion blender {or an actual blender}, blend the sauce until it’s smooth.
Simmer the sauce on medium/low to help some of the extra moisture evaporate off. Note that this is not a thick BBQ sauce because of the extra water added to help cook the brisket. If you want it thicker, simmer it longer or add some arrowroot.
Put your shredded brisket into a 9 x 13 inch baking dish and ladle about 1/3 of the BBQ sauce over the brisket.
Cover with aluminum foil and bake at 350 degrees Fahrenheit for about 15 minutes.
Top with your favorite fresh herbs/veggies {I used cilantro} and enjoy!

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Nutrition

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Serving Size: 1 Serving (141g)
Recipe Makes: 6 Servings

Calories: 70
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 8.6mg		0 %
Potassium 54.9mg		1 %
Total Carbohydrate 16.9g		5 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 16.7g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 70

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