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Braised beef with napa slaw

April 12, 2017



1 Greensbury organic, grass-fed chuck roast
1 Spanish onion, 1/4
2 carrots peeled, 1/4
2 celery stalks 1/4
2 sprigs rosemary
1-quart organic beef stock
1/4 cup frying oil of choice


  1. Take roast out and let rest for 30 minutes
  2. Add garlic powder, onion powder, and salt to season beef completely on all sides
  3. Bring oil to high heat
  4. Sear both sides of roast giving beef an even crusty brown coating on both sides
  5. Add beef, vegetables, rosemary, and stock to slow cooker. Let cook 12-16 hours. Beef should easily pull apart.
  6. Use leftover stock/liquid to add to beef while shredding.



1 cup kethcup

1/4 cup brown sugar

1/4 cup soy sauce

4T fresh ginger, shredder

2T cilantro

Red pepper flakes, to taste


3 cups shredded napa cabbage

1/2 cup shredded carrot

1 cup mayonnaise

1/2 cup maple syrup 

1/4 cup apple cider vinegar

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