Einfacher Keto-Rindfleischeintopf im Slow Cooker

Zutaten

• 2 pounds beef marrow bones
• 2 pounds chuck roast cubed
• 2 tbsp tallow or other cooking oil
• 6 cups bone broth
• 8 ounce mushrooms quartered
• 2 cups cauliflower chopped
• 1 large carrot chopped
• 1 large onion chopped
• 4 cloves garlic minced
• 2 tsp dried thyme
• 2 tsp salt
• 1 tsp ground black pepper

Zubereitung

1. 1

   Prep slow cooker: Turn the slow cooker on low and place the marrow bones in the center of the insert.

2. 2

   Cube and sear roast: Cube the roast. Heat tallow in a large skillet over high heat. Arrange the meat in a single layer and sear evenly on all sides. Cook in batches if needed. Once cooked, add to the pot.

3. 3

   Combine ingredients: Rinse and chop all vegetables. Gather the herbs. Place everything all in the pot on top of the meat. Pour broth over it all. Season with salt and pepper.

4. 4

   Cover and cook on low for 6-8 hours.