Slow Roasted Beef and Crispy Greens

Slow Roasted Beef and Crispy Greens

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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Dish
Cuisine Keto, Paleo
Servings 8 servings


  • 2 pounds grass fed top sirloin roast
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 4 tablespoons coconut oil divided
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 small onion sliced
  • 1/4 cup low sodium beef broth or use bone broth
  • 4 cups chopped kale
  • 4 cups chopped collard greens
  • 4 strips nitrate-free bacon chopped
  • olive oil
  • 1/4 water
  • salt and pepper to taste
  • 1 tsp paprika
  • 1 tbs cumin
  • 2 cloves garlic


  • Season the beef with salt and pepper, thyme and parsley.
  • Heat 2 tablespoons coconut oil in a large skillet over high heat.
  • Sear beef for 2 minutes on each side then place in a large crock cooker. In a medium bowl mix the next 4 ingredients (garlic through broth).
  • Pour sauce over the beef and cover.
  • Cook on LOW for 5 to 8 hours, until beef is very tender and light pink in the center. Let cool for 15 minutes.
  • Preheat oven to 450 degrees.
  • In a large bowl toss the kale, collards and bacon with the remaining coconut oil and salt and pepper to taste.
  • Pour greens onto a rimmed baking sheet and cook for 10 to 15 minutes, until leaves are crispy, stirring occasionally.
  • Shred beef with two forks and serve with crispy greens.
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