Low Carb Pulled Beef - Cooking, Coaching & Conversations with Dr Lucy

This week on cooking, coaching & conversations, Dr Lucy Burns is showing us how to make pulled beef two ways!

SLOW COOKER VERSION

Ingredients

• topside beef roast (approx. 2kgs)
• onions, chopped (we used frozen)
• mushrooms, sliced
• 1 jar of passata
• vegetable stock paste
• Mingle Seasoning spaghetti bolognese sachet

Instructions

1. In a slow cooker place some chopped onions, the topside roast, mushrooms, passata, stock paste and seasoning sachet.
2. Cook for 10-12 hours, or until the beef is tender and can be pulled apart.
3. Once the beef is cooked, pull it apart and serve it in the sauce it was cooked in.

PRESSURE COOKER VERSION

Ingredients

• topside beef roast (approx. 2kgs)
• onions, chopped ( we used frozen)
• mushrooms, sliced
• 1/2 jar of passata
• vegetable stock paste
• Mingle Seasoning hearty stroganoff sachet
• sour cream

Instructions

1. In a pressure cooker place some chopped onions, the topside roast, mushrooms, passata, stock paste and seasoning sachet
2. Cook at pressure for 35 mins and then release the pressure.
3. Take out the meat onto a large dish and pull it apart with large a fork.
4. Pace the meat back in the sauce it cooked in, stir through some sour cream and it is ready to serve.