My stomach is screwed up. Consuming beef sticks and trail mix all day Wednesday and all day Saturday did not make my stomach happy. I just need to not purchase nuts when I’m traveling. I eat them, they don’t fill me up, so then I eat more. Then I just get fat. Stupid.
I traveled to Boston last week. Sad to say I didn’t get to see a ton of Boston. We landed. Went to Whole Foods to get the food I would be cooking that week, then went to the house we were going to film at. So I saw Boston for a good 6.2 minutes. But I did get to go to the AgainFaster office and meet some awesome people, so I can’t complain. All in all, it was a good trip. I filmed 7 cooking videos, learned a butt load from a professional chef AND crossfitter named Bryce, then got to read The Hunger Games while I flew all over the place. LIKE!
Turns out, I don’t really know what I’m doing in the kitchen. Well, you already knew that, but being next to a professional chef makes me even more incompetent. I burnt garlic for gosh sakes. This man, Chef Bryce, went to culinary school and has worked all over in the food industry. I, on the other hand, am excited if I don’t cut half of my finger off every time I’m cooking. He even taught me how to properly cut an onion! How exciting! I did half way fall in love with him when he made a chocolate coconut macadamia nut brittle. It was pretty similar to my Chocolate Coconut Bark but with much more expensive chocolate. Oh he fancy huh?!
So, here’s the thing. If you go back to some of my first recipes, from back in the day, before I was an actual website, and before I talked incessantly about myself and my life, you will find some delicious recipes. The problem is, back then I was working from 4am-9pm, not coming home in between and only was able to take picture in the dark. So my food looks like dog doo doo. And people tend to not flock towards those meals. So vain. Such a shame. So I’m bringing them back. Like a blast from the past. But in food form. So check out the first time I made Mushroom Gravy Slow Cooked Rump Roast and see with your own eyes how gorgeous my pictures were back in the day!
Leftovers: Mushroom Gravy Slow Cooked Rump Roast
- Yield: 4-6 1x
Ingredients
- 1–2 lbs beef rump roast
- 3–4 cups organic chicken bone broth
- 1–2 large onions, roughly chopped
- 5–6 garlic cloves, peeled
- 1 container of mushrooms, sliced
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup full fat coconut milk, canned
Instructions
- Pull out that handy crockpot of yours!
- Add in your broth, coconut milk, onions, garlic, mushrooms, and spice to your crock pot and mix together.
- Make a little room in your crockpot around the mushroom mix and plop that cute little rump roast in the pot.
- Turn on low for 6-8 hours or high for 4-6 hours.
- Then you eat it!! Holy crap, THAT WAS EASY!!
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You May Also Like:
Slow Cooker Pot Roast with Easy Gravy
Savory Waffles with Mushroom Gravy
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Love that I’m finding lots of AIP compliant recipes on your site 🙂 One question, approx. how much is a “container” of mushrooms??
about 6-8 ounces
Started this in my crockpot about 4 hours ago, and it smells wonderful! Can not wait for it to be done. Love all your recipes and looking forward to your book coming out. It will make a great Mother’s Day present from my kids. 😉
Wow Julie this was great! I don’t usually love red meat but this was great!
What size container of mushrooms did you use?
May I know if rump roast can be substituted with beef brisket point? Thanks!
I’m sure that would still work!!
I know this is old, but I just have to say this turned out so well (subbed heavy cream b/c out of coconut milk) that my three children (8,6,6) requested a bowl of the broth and announced it to be the most delicious soup they’d ever tasted. When I said it was gravy, they told me that I should just tell everyone it was soup, and went on to have three bowls each.
Served over cauliflower rice with a simple salad from our garden.
Thanks!
Coming home to this after 14 hours of work yesterday was OMG amazing! I walked in the door and immediately my whole body went “Mmmmmmm” and relaxed haha aaaaaaaaaaaand since “dinner” was at 10:30 last night, I definitely slept like a baby after filling myself with this mushroomy meaty goodness. Love!
Can you use almond milk instead of coconut milk?
it probably wouldn’t get as thick
1/2 cup of coconut milk – does that mean mix the cream and water and then measure out a half cup?
yes
I was planning on making this over the wkend, just a quick question. What size crock pot did you use? I have a 6qrt one and sometimes have issues with cooking time since its so big.
Thanks! 🙂
I honestly have no idea what size mine is 🙁 it’s big though
thank you! I’ll hope for the best! ha.