Pot Roast with Caramelized Onions

Servings: 6
Preparation Time: 3–3 1/2 hours

Ingredients:

• 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 grass-fed beef roast, approximately 2 pounds
• 4 medium potatoes, halved
• 5 large carrots, ends cut off and chopped in half
• 3 medium onions
• 2 cloves garlic, pressed
• 1 tablespoon Italian seasoning (rosemary, basil, thyme, oregano, marjoram)
• 3 tablespoons sea salt
• 2 teaspoons black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup homemade beef or chicken broth or water
• 2 teaspoons Tropical Traditions Coconut Cream Concentrate

Directions:

Preheat oven to 350 degrees F.

Melt coconut oil in a medium sized pan over high heat. Sear roast on all sides. Remove roast and place in large oven-safe crock along with potatoes and carrots.

Add onions to the pan and reduce heat to medium, cooking until softened and golden, about 5 to 7 minutes. Add pressed garlic, Italian seasoning, sea salt, black pepper, and cayenne pepper and cook for 1 minute.

Pour broth and 2 teaspoons Coconut Cream Concentrate in the pan and stir, scraping the bottom to deglaze.

Add contents of pan to crock with roast. Place in oven and cook covered for approximately 2 1/2 hours until fork tender.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Healthy Slow Cooker Stroganoff

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 2 pounds of venison meat or beef, cut into chunks
• 1 tablespoon coconut oil
• 1 large onion, diced
• 8 ounces mushrooms, sliced
• 1 cup beef, chicken or vegetable broth
• 1/4 cup balsamic vinegar
• 1 teaspoon thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 2 cups coconut milk*
• 2 tablespoons arrowroot starch or cornstarch
• 1 large spaghetti squash cooked (or cooked pasta or rice)

Directions:

In a slow cooker, combine venison meat, coconut oil, onion, mushrooms, stock, vinegar, thyme, salt, pepper, and bay leaves. In a small bowl, combine coconut milk and starch. Stir together until smooth. Pour into Crock-Pot. Cook over high heat for 4 hours or low for 8 hours. Serve over warm spaghetti squash, pasta or rice.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

Split Pea Soup

Servings: 4

Preparation Time: 1 hour, 30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1/2 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped onions
• 2 teaspoons sea salt
• 1 1/2 cup rinsed and picked green split peas
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seed
• 1 teaspoon black pepper
• 1 pound ground beef cooked and seasoned with sausage seasoning

Directions:

In a large pot, add coconut oil and set on medium heat. Once the oil is hot, add celery, carrots, onions, and salt. Cook the vegetables until the onions are translucent, 5–7 minutes.

Add split peas, broth, turmeric, cumin, and pepper. Stir to combine all seasonings, turn the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer for an hour, stirring occasionally. Add the seasoned and cooked ground beef and let simmer for 10 minutes. Enjoy.

Variation: Add 1/3 cup barley and 1/4 cup lentils with the split peas.

Recipe and photo submitted by Mariya, Woodland, WA.

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