This Pulled Maple BBQ Beef is the perfect recipe for those busy weeknights. It can be made in the slow cooker and served along with brown rice, on a bun, wrap, in a baked sweet potato or with a salad. Easy, versatile and makes a great freezer meal! Gluten-free & paleo.
I’ve always been a big fan of the crockpot but ever since my pregnancy and post baby, the crock pot and I have become REALLY good friends. We eat this Pulled BBQ Chicken on such a frequent basis that I thought I’d come up with a version using beef!
And that’s where this Pulled Maple BBQ Beef comes in.
This beef recipe that I’m posting today has been a regular part of our menu rotation ever since the beginning of my pregnancy last year. It’s so easy, yet juicy and flavourful. At the end of my pregnancy, my iron levels dropped slightly so I was on the hunt for recipes to incorporate that were rich in iron.
There are many iron-rich foods available from both plant and animal sources, but iron coming from animal sources is generally best absorbed by the body. Beef is an especially good source of iron, so I tried to eat it 1-2 times per week during my pregnancy.
For the average woman, iron requirements are usually 18mg, but during pregnancy that number increases to a whopping 27mg. This additional iron is required to make extra blood (hemoglobin) for you and your baby during pregnancy. It also helps move oxygen from your lungs to the rest of your body — and to your baby’s. So it’s important to keep that iron level up!
The other problem with low iron levels is that we often start to look and feel tired, irritable and pale.
Not a good look, my friends.
Ensuring you’re getting enough iron can help keep those energy levels up. And I can’t think of one mama who couldn’t use a little more energy.
Besides it’s iron content (and deliciousness), another reason why I love this recipe is because it makes a great freezer meal or what’s commonly called a “dump meal.” You can actually assemble all of the ingredients in a large ziplock bag and freeze it. Then, once you’re ready to cook it, you simply dump it in the slow cooker and let it work its magic.
I love the simplicity of popping all of the ingredients for a meal into the slow cooker in the morning or the night before, and smelling that delicious aroma of dinner cooking all day. And of course, nothing beats the satisfaction of knowing that dinner is already DONE. Such a great feeling!
Or another option is to cook the beef up and freeze it once it’s cooked. This was one of my go to freezer meals that I made during my pregnancy to prepare for those busy first few weeks with a new baby, and boy did it come in handy!
Serve it up with brown rice, on a wrap, in tacos, on a bun, in a baked sweet potato or with a salad (it tastes awesome with this Creamy Cranberry & Walnut Coleslaw) and dinner is done!
So versatile, easy and tasty for the whole family!
- 1½ lb eye of round roast
- 1 small onion, sliced thinly
- 2 garlic cloves, minced
- 2 cups tomato sauce
- 2-4 tbsp maple syrup (adjust depending on how sweet you like your sauce)
- 2 tbsp apple cider vinegar
- 4 tsp chili powder
- 1 tsp reduced sodium soy sauce
- ½ tsp dry mustard powder
- Stir onion, garlic, tomato sauce, maple syrup, vinegar, chili powder, soy sauce, and mustard together in a slow cooker; add roast. Spoon onion mixture over the beef to coat.
- Cook on high for 7 hours. Shred beef in slow cooker with a pair of forks. Continue cooking for an additional hour.
- Serve on brown rice, with a bun, a wrap, tacos or with a salad
*Pulled beef can also be stored in the freezer in a container or ziploc bag after it's been cooked and thawed when ready to eat.
Recipe adapted from All Recipes