The Healing Slow Cooker by Jennifer Iserloh

Author:Jennifer Iserloh [Jennifer Iserloh and Drew Ramsey, MD]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2017-12-14T05:00:00+00:00

SERVES 6

1 lb [455 g] grass-fed beef stew meat

2 bone-in pasture-raised pork chops, about 8 oz [230 g] total

1 onion, chopped

4 carrots, peeled and grated

2 celery stalks, thinly sliced

4 garlic cloves, minced

One 141/2-oz [411-g] can diced tomatoes

1/4 cup [55 g] tomato paste

1 tsp dried oregano or 1/2 tsp chopped fresh oregano

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp ground cinnamon

1 lb [455 g] gluten-free pasta

1/2 cup [15 g] grated Parmesan

Put the beef, pork chops, onion, carrots, celery, garlic, diced tomatoes, tomato paste, oregano, salt, pepper, and cinnamon in the slow cooker. Cover the slow cooker and cook on the high setting for 4 to 41/2 hours, until the beef and pork are fork-tender and start to fall apart.

Just before the beef and pork is ready, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and set aside.

Shred the beef and pork with two forks, discarding the bones. Return the shredded meat to the slow cooker and toss with the sauce until well coated. Add the pasta and toss until well coated.

Spoon into bowls and serve immediately with the Parmesan for passing at the table.

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