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!!
______________
You May Also Like:
Slow Cooker Pot Roast with Easy Gravy
Savory Waffles with Mushroom Gravy
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
Why chicken broth? This sounds heavenly, but curious if it would work with beef broth/stock.
Yes!! Just what I had on hand
I am just starting Paleo. I have made 3 recipes from this site, and they have all been delish!!! I am making this one for dinner tonight. Your recipes make Paleo easier and fantastic. I have lost 5 lbs so far, and am training for my first half marathon!!!!!!
Eating this fro breakfast with eggs, YUM! We had it for dinner with sweet potato and it was good but then I cooked it for about 4 more hours after that, let is cook down nicely and shredded the meat more, so much better!
Started paleo this week with the hubby, so still very new to proper ingredients. I bought a carton of coconut milk from trader joes, can I use this? What’s the difference between the can and carton? Thanks!!!
I love your humor, I’ve tried every recipe this week from your site, LOVE!!!
I’m not sure how the carton coconut milk would work in this recipe. Carton milk is thinned out while canned coconut milk is much thicker. It should still work for this particular recipe
I briefly skimmed the comments but didn’t see if anyone had asked this already. Any ideas for what to do with the leftover gravy? I have a lot of it and I don’t want to toss it!
Thanks!
you should make biscuits and put it on top of those!
Any ideas instead of Coconut milk? Sometimes soups are hard for me—think I’m allergic to coconut milk.
no i’m sorry
If you dissolve a bit of tapioca flour into some Almond milk, you will get the same creamy quality of full fat Coconut milk. Slightly different flavor but same creamy mouthfeel!
Super good! Had it over roasted cauliflower, even the littles liked it! Thanks for the great recipes!
Great easy recipe. Meat, onions and potatoes are always good. Next time I think I will try to boost the flavor up a bit with another spice, maybe rosemary or thyme, just to add another layer of flavor. Had this with your Thanksgiving sweet potato and bacon “muffins” or whatever they were called and they paired great!
Can you substitute chuck roast for rump roast?
yep!
Hi, Juli! Thanks so much for the recipe. I’m totally new to Paleo and have loved all of the recipes we have found from your site. Do you post calorie/nutrition content for your dishes? I’m also using MyFitnessPal, and all of the dishes aren’t loaded in there, sadly! 🙂
no i do not