Feb
19
2013

Meat With Paleo Gravy

Another one of my family’s favorite recipes is meat with paleo gravy.  We serve it with mashed cauliflower. It tastes just as good, if not better, than traditional gravy and mashed potatoes, but it is so much better for you.  This meal prompts our picky-eating 2-year-old to exclaim, “I love gwavy!”

I got the original recipe for the meat and gravy from Nom Nom Paleo.  Here is the recipe with minor tweaks from me to show how I usually make it.

 Ingredients:

About 4 pounds of meat (the original recipe calls for a whole chicken, but I’ve also used pork chops and beef roast and I think they work just as well)

2 tablespoons of butter (If you don’t use butter, you can use olive oil.  I’ve tried it with olive oil and it was still good, but the butter does add a lot of great flavor.)

2 onions, chopped

6 cloves of garlic, peeled

1 tablespoon of tomato paste (Tip: Since tomato paste usually comes in a can, you can scoop the leftover paste into a plastic bag and freeze it for the next time you need it.  Since I make this recipe regularly, I scoop the paste into a baggie using a tablespoon, and then the next time I need a tablespoon of tomato paste, I just reach in the baggie and pull out one of the little tablespoon sized lumps and toss it in the pan during the saute step.)

1/2 cup chicken stock

Mrs. Dash italian seasoning, or any other salt-free seasoning you like

Salt and pepper

Directions:

Melt butter in a large skillet.  Saute onion and garlic in butter for a few minutes until softened.  Add tomato paste and salt and pepper to taste, and continue to cook for about 8 more minutes.  Next, pour in the chicken stock and scrape the bottom of the pan with a spatula to get all that tastiness into your mixture.  Transfer it all into your slow cooker.

Season meat with salt, pepper, and your seasoning of choice and place meat into slow cooker.  (If you use a whole chicken, place it in the cooker breast side down to retain more juices in the meat.)

Cook on low for 4-6 hours and then remove meat from cooker and allow it to rest.  Skim any fat off the top of what is left in the slow cooker with a spoon.  Then, either use an immersion blender or transfer it all to your Vitamix to blend it all into a delicious, smooth gravy.



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