Gotta love the slow cooker…

The health goal here is really just to be cooking actual food.  This would be a great dinner option to get us away from the packaged meals or fast food.


-Beef chuck roast

-1/4 cup low-sodium soy sauce

-1/2 tsp ground allspice

-1/4 tsp crushed red pepper flakes

-2 Tbsp brown sugar

-3 inch piece of fresh ginger root

-1 cup brown rice or quinoa

-¼ cup rice vinegar

-1 cucumber, thinly sliced in half moons

-1/4 to 1/2 of a sweet onion, minced

1. Combine soy sauce, allspice, red pepper flakes, and brown sugar in slow cooker.  Thinly slice 2 inches of the ginger root and add to slow cooker.  Set aside the remaining ginger. Add beef and toss to coat.  Cover and cook until meat is tender, on low for 6-7 hours or on high for 4-5 hours.

2. About 30 minutes before serving, cook rice or quinoa according to package directions.  Remember quinoa is a great source of protein, so it might be a good substitute for rice.  If you do choose to use quinoa remember to rinse it before cooking.

3. In a large bowl combine sliced cucumber, minced onion, and vinegar. Mince the remaining inch of ginger root and stir in.

Once the beef is done you can shred the meat and serve over quinoa or rice.  Go ahead and use all the flavorful juice in the bottom of the slow cooker as a sauce too!  I like to put the cucumber salad right on top of the meat and rice.  The cucumber really lightens up the dish and has a great fresh flavor!

Sorry I don’t have a photo for this one…I guess I’ll just have to make it again!


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