Primal Crockpot Roast & Creamed Kale

I love my crockpot!  With Chad & I both working fulltime, we use it at least twice a week and we almost always have leftovers.  It's really good to make if you have friends coming over too.  This is from The Primal Blueprint Cookbook.

Primal Crockpot Roast

Serves: 6+

Ingredients:
4# beef/bison chuck
2 Tbsp olive oil
1 c water/beef/chicken stock
3 large onions, thinly sliced
6 garlic cloves, coarsely chopped
1 tsp dried thyme
1 tsp dried crushed rosemary
1 Tbsp paprika
1 Tbsp sea salt
1 tsp ground black pepper

1. Combine all dry seasonings then rub meat with them.  For optimal flavor, let sit for a hour or two at room temperature, loosely covered with foil or well-wrapped overnight in the refrigerator.  I did not have time for this and it still tasted great!
2. (optional) Heat oil over med-high heat in a skillet and brown meat on all sides.  I also did not have time for this step so I omitted it.
3. Place meat in crockpot, cover with onions and pour stock/water over.  Cook covered on LOW for 8 hours and enjoy!

Creamed Kale

Serves 2-4

Ingredients:
1 bunch kale, center stems removed, coarsely chopped, rinsed & drained
3-4 Tbsp unsalted butter (We recommend Kerrygold - very affordable, grass-fed butter)
1 c heavy cream
Nutmeg

1. Melt butter in large skillet/saucepan over med-low heat, then add kale and cover ~5 minutes.  Stir to cook evenly, making sure butter and kale do not burn at bottom of pan.
2. When kale is uniformly limp, pour cream all over kale and turn up heat to medium for ~2 minutes.  When cream is bubbling, reduce heat so that is simmers uncovered.
3. Cook another 3-5 minutes, stirring once or twice to avoid sticking.  Reduce cream by half and season with salt, pepper and nutmeg.  Yum!