Marinade Ingredients:

Ingredients

Season the roast all over with salt and pepper. It takes A LOT of salt. Mimi says once start to think you put too much salt on there, put a little more. Brown the roast in in a cast iron with some unsalted butter. Be patient and let it get good and browned. Don’t get the pan too hot that the butter starts to burn. Once it’s sufficiently browned, transfer to the crock put. Pour a cup or two of water in the cast iron and scrape the bottom with a spatula. Pour that water into the crock pot. The roast should be about half way covered in water. Cook until the roast starts to fall apart. Add carrots and potato’s when you have about 1 hour left to cook. Once it’s done you can easily make a gravy with the remaining liquid.

The next day you can easily turn the leftovers into vegetable beef soup.  Put leftover roast, vegetables, and gravy into a soup pot. Add a can of diced tomato’s and some water or beef broth. Add in any extra vegetables, such a corn, peas, green beans, celery, onion, etc. If they are canned, just dump them in, but if they are fresh you will want to pre-cook or parboil them. Let simmer and season to taste.

Taco Seasoning, homemade, or we often use this.
1 lb. ground beef
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
Mexican Cheese blend, if you eat dairy

Directions:

1. Brown Ground beef, seasoning with taco seasoning and salt & pepper.
2. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
3. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done. Taste and add spices if needed. Stir in some cheese, or serve in bowls and top it with cheese.

(This Recipe is from “A Saucy Kitchen.” It is Low FODMAP + Dairy Free)

NOTES: 

I use this as a base recipe and change up the spices to make a totally different meal. I have tried a Cajun version where I changed the spices to:

2 tsp brown sugar
1 tsp sweet paprika
1 tsp oregano
1 tsp salt
1/4 tsp black pepper
cayenne, if want to add heat.

• 1 teaspoon coconut oil, olive oil, or butter
• 1/4 cup onion, diced
• 1/2 cup carrots, diced
• 1-2 stalks of celery, diced
• 1-2 cloves garlic, minced
• 1 teaspoon Marjoram
• 2 tablespoons flour
• 1 box Long Grain & Wild Rice with Flavor Packet
• 4 cups chicken broth
• 3 cups water
• 3/4 cup heavy cream
• 1/4 cup milk
• 1 cup cooked and shredded chicken
• salt, to taste
• 1/4 teaspoon black pepper

Instructions:

1. Melt oil or butter in a large pan over medium heat. Add onion, celery, and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
2. Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
3. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
4. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.

Saute onions in olive oil. Add ground beef. Once it starts to brown add garlic powder, cumin, paprika, cayenne, and salt. Let the beef finish cooking. Then add ketchup, water, and brown sugar. Stir and simmer about 10 minutes until thickened. Serve on toasted buns.