Spiced Apple and Olive Sirloin Roast

1 25 oz. can organic black beans with juice
1 14 oz. can organic mixed beans, drained
1 14 oz. can organic whole pitted olives, drained
2 medium organic apples
1 medium onion
sea salt and pepper
~ 1.74 lb grass fed beef sirloin tip roast
extra virgin olive oil
cayenne pepper

Open and wash off your roast. I used a 1.75 lb sirloin tip roast from one of our local grass fed farming outfits, the Hogan Magnolia View Farm. I washed off the meat but left on the netting so there would be more room in the Crockpot for the olives and beans.

Lean grass-fed roasts can easily dry out if you cook them on top of the veggies or other food in the slow cooker, so be sure to put the meat on the bottom. Add the roast to the slow cooker and spoon over the black beans with juice. Season the meat and beans with the sea salt and pepper.

Cut apples into thin slices (keep the skin on) and discard the seeds and stem. Roughly chop the onion and set aside. Drain the olives and the mixed beans. Toss the chopped onion, apple slices, olives, and the mixed beans into the slow cooker on top of the meat and black beans. You could layer the ingredients if you wished to do so, but I just mixed it all together. Drizzle the olive oil over everything and sprinkle over some cayenne pepper.

Cook on low for 8-10 hours. I cooked ours for about 8 hours and stopped the cooker when I arrived home from work. Serve hot on top of some fresh red cabbage and sauteed torn kale and collard leaves for a nice vitamin rich low carb "base." This is another easy "quick" prep and clean up recipe exploiting the variety of grass fed roasts we have (had, no more!) in the freezer.

Serves: 2-4

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