Serves 4 + leftovers
Slow cooker meals are my favorite way to get weeknight meals on the table.  I use this recipe summer or winter and make plenty to freeze for later.


  • 3-4 lbs boneless Beef Short Ribs (or about 5 pounds bone-in)
  • ½ C Coconut Aminos  (or Low Sodium Soy Sauce and skip any additional salt)
  • 1 tsp ground Ginger
  • 1 TBSP Onion Powder
  • 1 TBSP Garlic Powder
  • Splash Sesame Oil
  • Salt & Pepper, to taste
  • 1 C Water


COMBINE ginger, onion powder, garlic powder, sesame oil, salt & pepper in a large Ziploc bag. ADD short ribs.  SEAL and SMOOSH together.

REFIGERATE overnight.

PLACE marinated short ribs and juice in slow cooker.  ADD 1 C water and COOK on low for 7-8 hours.

REMOVE beef and SHRED.  TOP with cooked juices.


MAKE IT A MEAL:  Cooked Rice + Chopped Thawed Frozen Mango + Shredded Carrots + Sliced Cucumbers + Cilantro + Avocado + Chopped Cashews + Beef

MAKE IT A MEAL:Beef + Roasted Sweet Potatoes + Avocado + Feta + Sour Cream +  Tortilla Chips + Shredded Lettuce


*Beef Chuck Eye Roast is a less expensive cut, but you will still get a shred-y, delicious pulled meat. Ask for it to be cut in 2 -3 smaller pieces for easier marinating and handling. OR, brown each side of roast then sauté 1 onion in same pan.  Add seasonings as listed above to onions in hot pan, stir briefly and pour over roast in slow cooker with 1 C water and same cooking time.


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