This recipe is gluten free (check to make sure you get gf Worcestershire), soy free, dairy free (if you sub the ghee for olive oil), and refined sugar free, made with clean, real-food ingredients. It’s perfect for meal prep, busy weeknights, or a cozy holiday dinner.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Equipment You’ll Need

• Dutch oven with lid
• Chef’s knife
• Cutting board
• Measuring cups
• Wooden spoon

Why You’ll Love This Recipe

• The roast turns incredibly tender without needing constant attention.
• Apple cider gives the broth a holiday warmth that’s both savory and lightly sweet.
• Everything cooks in one pot for easy prep and cleanup.
• Naturally high protein, gluten free, and dairy free (with 1 simple swap).
• Perfect for family dinners, entertaining, or meal prep.

Ingredients

• 2 lbs beef roast (of choice)
• 1 tbsp olive oil (organic, ev)
• 1 tbsp ghee
• 2 yellow onions (sliced)
• 4 tsp garlic (minced)
• 2 cups apple cider (organic, not apple cider vinegar!!)
• 1 cup beef broth (organic)
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire (make sure it is gf)
• 1 tbsp Dijon mustard
• 4 carrots (peeled & diced)
• 2 lbs potatoes (I used baby potatoes)
• 2 sprigs rosemary
• 3-4 sprigs thyme
• 2 bay leaves
• S&P to taste

Instructions

1. Preheat your oven to 325°F.
2. Warm a Dutch oven over medium to medium/high heat and add the olive oil.
3. Season the roast generously with salt and pepper, then sear for about 4 minutes per side until browned. Set aside on a plate.
4. Add the ghee, followed by the sliced onions. Cook 5 to 7 minutes until softened.
5. Stir in the garlic and cook 1 to 2 minutes more.
6. Pour in the apple cider, beef broth, apple cider vinegar, and Dijon. Scrape the bottom of the pot to release any browned bits.
7. Bring the mixture to a gentle simmer.
8. Return the roast to the center of the pot and add rosemary, thyme, and bay leaves.
9. Ensure the roast is covered about halfway with liquid, then cover with the lid. If it’s not, add a little more broth.
10. Place the Dutch oven in the oven and cook for 3 hours.
11. After 2 hours, add the carrots and potatoes. Cook for the final hour.
12. Slice the roast, return it to the pot, and spoon the warm juices over the top before serving.

Dietary Information

This recipe is naturally high in protein and gluten free when you choose a gluten free Worcestershire sauce. It is also dairy free if you replace the ghee with olive oil. For lower carbs, swap the potatoes for rutabaga or cauliflower florets.

Tips or Variations

• Add sliced apples during the last hour for a touch of natural sweetness.
• Yukon Gold or red potatoes can be used in place of baby potatoes.
• If the sauce is thinner than you prefer, simmer uncovered on the stovetop after cooking.
• Leftovers store well for up to 4 days and reheat beautifully.

Serving Suggestions

You can serve this with a simple green salad. The cider braising liquid is rich and fragrant, perfect for spooning over the roast and vegetables.

Fun Fact

Braising has long been a method for transforming tougher cuts of beef into tender, flavorful meals. Apple cider has historically been used both for tenderizing meat and adding gentle sweetness and acidity, making it a classic pairing for slow-cooked dishes.

FAQ’s

Can I make this in a slow cooker?
Yes. Sear the roast first, then cook on low for 6-7 hours, adding the vegetables halfway through.

Can I use apple juice instead of cider?
You can, but cider brings deeper flavor. If using juice, reduce the apple cider vinegar slightly.

How do I thicken the cooking liquid?
Simmer uncovered for a few minutes or whisk in a slurry of cornstarch and water.

Can I freeze leftovers?
Absolutely. Freeze with some of the braising liquid for up to 3 months.

Tips and Substitutions

• For a thicker sauce, remove the lid during the last 30 minutes of cooking to let the sauce reduce.
• For a paleo version, replace Worcestershire sauce with coconut aminos and a small splash of fish sauce.
• Do not skip the balsamic vinegar; it adds depth and flavor to the dish.

FAQs

1. What is the best cut of beef for a crockpot balsamic beef roast?
The best cuts are tri tip, chuck roast, or brisket. Choose a cut with some marbling for tender, juicy meat that shreds easily after slow cooking.

2. Can I make this balsamic beef roast ahead of time?
Yes. You can cook it a day ahead and store it in the refrigerator. Reheat in the crockpot on “warm” or in a skillet before serving. The flavors often improve after sitting overnight.

3. Can I cook this recipe in the oven instead of a crockpot?
Yes. Use a Dutch oven or oven-safe pot, cover, and bake at 325°F for 3–4 hours until the beef is tender and shreds easily.

4. Is this recipe gluten free, dairy free, and refined sugar free?
Yes. The recipe is naturally gluten free, dairy free, soy free, and uses honey and coconut sugar instead of refined sugar.

5. How can I thicken the balsamic sauce?
After shredding the beef, remove the lid and cook on high for 20–30 minutes to reduce the sauce. Alternatively, mix 1 tablespoon arrowroot or cornstarch with 2 tablespoons water and stir it into the sauce to thicken.

6. Can I substitute the honey or coconut sugar?
Yes. Maple syrup works as a substitute for honey, and brown sugar or date sugar can replace coconut sugar.

7. Can I add vegetables to the crockpot?
Absolutely. Carrots, potatoes, or parsnips can be added at the start. Just keep in mind that root vegetables may need slightly longer cooking to become tender.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Discount Codes

Truvani Organic Protein, Collagen u0026amp; The Only Bars

Use the code KATIE10 for 10% off!

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Branch Basics Non-Toxic Cleaning Products

Code COOKINGKATIELADY for 15% of all starter kits!

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Thrive Market

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The post Apple Cider Pot Roast appeared first on Cooking Katie Lady.

This recipe is gluten free, soy free, dairy free, and refined sugar free, made with clean, real-food ingredients. It’s perfect for meal prep, busy weeknights, or a cozy Sunday dinner with family. Serve it with mashed potatoes and vegetables for the perfect wholesome meal.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Recipe

• Easy to prepare in the slow cooker
• Made with simple, clean ingredients
• Flavorful balance of sweet, tangy, and savory
• Great for leftovers and meal prep
• Naturally gluten free and dairy free

Ingredients

• 2 ½ lbs beef roast (tri tip, chuck, or brisket)
• 1 yellow onion, sliced
• 2 tablespoons garlic, minced
• 1 cup beef broth (I use Kettle & Fire)
• 8 ounces tomato paste
• ½ cup balsamic vinegar
• ¼ cup apple cider vinegar
• 2 tablespoons Worcestershire sauce (use gluten free if needed)
• 2 tablespoons honey
• 1 tablespoon coconut sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried rosemary
• 1 tablespoon dried parsley
• 1 teaspoon dried thyme
• Red pepper flakes to taste
• Salt and black pepper to taste (at least 1 tsp of each)

Instructions

1. In a large glass measuring cup, whisk together the beef broth, tomato paste, balsamic vinegar, apple cider vinegar, Worcestershire sauce, honey, coconut sugar, Dijon mustard, rosemary, parsley, thyme, and red pepper flakes. Set aside.
2. Season the beef roast generously with salt and pepper. Place it in the crockpot and spread the minced garlic over the top.
3. Add the sliced onions, then pour the prepared balsamic sauce over everything.
4. Cover and cook on low for 6 to 8 hours, until the beef is tender and easy to shred.
5. About one hour before serving, shred the roast with two forks and allow it to soak in the juices until ready to serve.

Serving Suggestions

This slow cooker balsamic roast pairs well with:

• Toasted gluten-free rolls for a hearty sandwich
• Creamy mashed potatoes or cauliflower mash
• Roasted or steamed vegetables such as broccoli, carrots, or green beans
• A simple green salad with balsamic vinaigrette

Storage and Reheating

Reheat: Warm gently in a skillet or microwave with a splash of broth if needed.

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze for up to 3 months in a freezer-safe bag or container.

Reheating & Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop over medium-low heat or in the microwave with a splash of broth to loosen it up.

Pro tip — the flavors get even better the next day!

Tips and Substitutions

• For a thicker sauce, remove the lid during the last 30 minutes of cooking to let the sauce reduce.
• For a paleo version, replace Worcestershire sauce with coconut aminos and a small splash of fish sauce.
• Do not skip the balsamic vinegar; it adds depth and flavor to the dish.

FAQs

1. What is the best cut of beef for a crockpot balsamic beef roast?
The best cuts are tri tip, chuck roast, or brisket. Choose a cut with some marbling for tender, juicy meat that shreds easily after slow cooking.

2. Can I make this balsamic beef roast ahead of time?
Yes. You can cook it a day ahead and store it in the refrigerator. Reheat in the crockpot on “warm” or in a skillet before serving. The flavors often improve after sitting overnight.

3. Can I cook this recipe in the oven instead of a crockpot?
Yes. Use a Dutch oven or oven-safe pot, cover, and bake at 325°F for 3–4 hours until the beef is tender and shreds easily.

4. Is this recipe gluten free, dairy free, and refined sugar free?
Yes. The recipe is naturally gluten free, dairy free, soy free, and uses honey and coconut sugar instead of refined sugar.

5. How can I thicken the balsamic sauce?
After shredding the beef, remove the lid and cook on high for 20–30 minutes to reduce the sauce. Alternatively, mix 1 tablespoon arrowroot or cornstarch with 2 tablespoons water and stir it into the sauce to thicken.

6. Can I substitute the honey or coconut sugar?
Yes. Maple syrup works as a substitute for honey, and brown sugar or date sugar can replace coconut sugar.

7. Can I add vegetables to the crockpot?
Absolutely. Carrots, potatoes, or parsnips can be added at the start. Just keep in mind that root vegetables may need slightly longer cooking to become tender.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Discount Codes

Truvani Organic Protein, Collagen & The Only Bars

Use the code KATIE10 for 10% off!

Purchase Now

Branch Basics Non-Toxic Cleaning Products

Code COOKINGKATIELADY for 15% of all starter kits!

Purchase Now

Thrive Market

Get $60 FREE gift + 30% off your first order

Purchase Now

Kettle u0026amp; Fire

Code COOKINGKATIELADY for 20% off Kettle u0026amp; Fire organic bone broths

Purchase Now

Trifecta

Use the code CKL40 for 40% off your first Trifecta meal prep order!

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This Crockpot Balsamic Beef Roast is a classic slow cooker meal that never disappoints. It’s rich, flavorful, and satisfying, yet made with simple and wholesome ingredients. Perfect for cold-weather comfort food, but light enough to enjoy year-round.

If you make this recipe, share your creation on Instagram and tag @cookingkatielady so I can see how it turned out!

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The post Crockpot Balsamic Beef Roast appeared first on Cooking Katie Lady.

It’s gluten-free, high in protein, and made with clean, wholesome ingredients you can actually feel good about feeding your family. The best part? Your slow cooker does all the work. Just toss everything in, let it simmer low and slow, and come home to the most comforting, rich Italian aroma filling your kitchen.

This is one of those set-it-and-forget-it dinners that’s perfect for busy weeknights, cozy weekends, or when you’re craving comfort food that’s secretly packed with nutrients.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

• 2 lbs ground beef (organic, grass-fed — I get mine from ButcherBox)
• ½ yellow onion (diced)
• 3 tsp garlic, organic (minced)
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 1/3 cup tomato paste (organic)
• 4–5 cups organic beef broth (Depending on how soup-ey you like it. I do 5. I use Kettle and Fire (use code COOKINGKATIELADY for a discount!))
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt & pepper, (to taste)
• 9 oz. organic gluten-free lasagna noodles (Jovial Foods is my go-to brand; their noodles are made with brown rice, hold up beautifully and are made with simple, clean ingredients.)
• 1 cup mozzarella cheese (freshly grated)
• ½ cup Parmesan cheese (freshly grated)
• Ricotta cheese (for serving)
• Fresh basil (for garnish)
  💡 Tip: I always buy blocks of cheese and grate them myself. Pre-shredded cheese often contains cellulose and additives to prevent clumping — and that can affect both texture and flavor. Freshly grated makes it creamier and melts perfectly!

Instructions

1. Brown the Beef: In a large pan, add the ground beef and brown it for 2–3 minutes. Add garlic, salt, and pepper to taste, then stir in the onion. Continue cooking for a few more minutes until the beef is mostly browned (it’s okay if there’s still a little pink. It will finish cooking in the crock pot).
2. Build the Base: Transfer the meat mixture to your slow cooker. Add in diced tomatoes, crushed tomatoes, tomato paste, beef broth, and all the dried herbs. Stir until everything is well combined.
3. Let It Simmer: Set your Crockpot to low and cook for 6 hours.
4. Add the Noodles: After 5 hours, break your Jovial gluten-free lasagna noodles into smaller pieces and stir them into the soup. Put the lid back on and let it cook for the final hour.
5. Add the Cheese: With 30 minutes left, stir in the freshly grated mozzarella and Parmesan. Let it melt into the soup for that perfectly cheesy, lasagna-style goodness.
6. Serve & Garnish: When cooking time is up, ladle the soup into bowls and top with a scoop of ricotta and some fresh basil.

🧀 Optional: Add an extra sprinkle of Parmesan on top for that cozy Italian restaurant finish!

Why This Soup Is So Healthy

This Crockpot Lasagna Soup isn’t just delicious — it’s made with real, nutrient-dense ingredients:

• Grass-Fed Ground Beef: High in protein, iron, and healthy fats that support energy and hormone balance.
• Kettle & Fire Bone Broth: Rich in collagen, minerals, and amino acids that promote gut health and joint support.
• Jovial Gluten-Free Lasagna Noodles: Made from organic brown rice flour — clean, wholesome, and gluten-free without sacrificing texture.
• Organic Tomatoes & Herbs: Antioxidant-packed for immune support and inflammation reduction.
• Freshly Grated Cheese: Free of unnecessary fillers and full of rich calcium and flavor.

This bowl truly checks all the boxes — high-protein, gluten-free, family-friendly, and so satisfying.

Serving Suggestions

Serve your Crockpot Lasagna Soup with:

• A slice of gluten-free sourdough or garlic toast for dipping
• A side Caesar or mixed green salad
• Or keep it simple with a sprinkle of extra Parmesan and fresh basil

This soup pairs perfectly with cozy fall nights, Sunday football, or an easy meal-prep option for the week ahead.

Reheating & Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop over medium-low heat or in the microwave with a splash of broth to loosen it up.

Pro tip — the flavors get even better the next day!

FAQs – Crockpot Lasagna Soup

1. Can I make this lasagna soup dairy-free?
Yes! Simply skip the cheese or swap in your favorite dairy-free options. Kite Hill or Miyoko’s are great clean-ingredient brands that melt beautifully and taste delicious.

2. Can I use a different type of protein?
Absolutely. Ground turkey, chicken, or even Italian sausage all work great. If using a leaner meat, you may want to add an extra splash of broth for richness.

3. How do I keep the gluten-free noodles from getting mushy?
Add them during the last hour of cooking and avoid stirring too often. Jovial’s gluten-free noodles hold up really well and stay tender without falling apart.

4. Can I make this on the stovetop instead?
Yes! Just brown your beef in a large pot, add all ingredients except noodles and cheese, then simmer for 30–40 minutes. Add the noodles during the last 10–12 minutes, and stir in cheese at the end.

5. What’s the best way to meal prep this recipe?
Make the base (without noodles or cheese) in advance, store it in the fridge, and then add noodles and cheese fresh when reheating. This keeps the texture perfect!

6. Is this soup freezer-friendly?
Yes! It freezes beautifully. Just skip the cheese before freezing, then add it fresh after reheating for best flavor and texture.

7. Can I make this soup vegetarian?
You can! Replace the beef with lentils or crumbled tempeh and use vegetable broth instead of beef broth. It’s still hearty and flavorful.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Discount Codes

Truvani Organic Protein, Collagen & The Only Bars

Use the code KATIE10 for 10% off!

Purchase Now

Branch Basics Non-Toxic Cleaning Products

Code COOKINGKATIELADY for 15% of all starter kits!

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Thrive Market

Get $60 FREE gift + 30% off your first order

Purchase Now

Kettle u0026amp; Fire

Code COOKINGKATIELADY for 20% off Kettle u0026amp; Fire organic bone broths

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Trifecta

Use the code CKL40 for 40% off your first Trifecta meal prep order!

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This Healthy Gluten-Free, High-Protein Crockpot Lasagna Soup is the definition of comfort food made simple. It’s wholesome, cheesy, nourishing, and perfect for those busy days when you still want a home-cooked meal without the work.

Save this recipe for your next cozy night in — it’s sure to become a family favorite!

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The post Healthy Crockpot Lasagna Soup (High-Protein & Gluten-Free!) appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Recipe

• Hands-off cooking in the crockpot with minimal prep
• Wholesome ingredients with no refined sugars, gluten, or dairy
• Sweet and savory teriyaki chicken paired with a fruity salsa full of flavor notes like tangy lime, sweet peach, juicy pineapple, and a touch of heat from jalapeño
• Versatile for family dinners, meal prep, or entertaining

Ingredients

For the chicken:

• 2 lbs chicken breasts (organic)
• 1/2 cup coconut aminos (organic)
• 3 tsp garlic (organic, minced)
• 3 tsp ginger (organic, minced)
• 1/4 cup honey (organic, raw)
• 3 tbsp coconut sugar (organic)
• 1 tbsp sesame seed oil
• 2 1/2 tbsp rice vinegar
• 2 tbsp sriracha
• 1 tbsp sesame seeds
• Slurry: 1 tbsp water + 1 tbsp cornstarch

For the salsa:

• 20 oz pineapple
• 2 large peaches (diced)
• 1/2 red onion (diced)
• 1 large red bell pepper (diced)
• 2 jalapeños, diced (remove most seeds for less heat)
• Juice of 1 lime
• 2 large handfuls of cilantro (chopped)

Instructions

Make the Salsa

1. In a large mixing bowl, combine pineapple, peaches, red onion, bell pepper, jalapeños, lime juice, and cilantro. Stir gently until everything is evenly combined. Cover and refrigerate until ready to serve. Chilling helps the flavors deepen.

Make the Chicken

1. In a measuring cup, whisk together coconut aminos, garlic, ginger, honey, coconut sugar, sesame oil, rice vinegar, and sriracha.
2. Place chicken breasts in the crockpot in an even layer. Pour sauce over the chicken.
3. Cover and cook on low for 5 hours until chicken is tender.
4. Shred chicken with two forks directly in the crockpot. Cook another 30 minutes so the flavors soak in.
5. Stir in the cornstarch slurry to thicken the sauce. Sprinkle with sesame seeds.

Assemble the Tacos

1. Spoon shredded teriyaki chicken into tortillas of choice. Top with pineapple peach salsa and serve immediately.
   
   
   

Tips and Variations

• Make it paleo by serving with lettuce wraps instead of tortillas.
• To make it spicier, leave in more jalapeño seeds or add a dash of chili flakes to the chicken.
• Try serving the chicken over rice bowls instead of tacos.

Health Benefits of the Ingredients

• Chicken: Lean protein to support muscle and keep you full.
• Coconut aminos: A soy-free alternative to soy sauce, lower in sodium and easier to digest.
• Pineapple and peaches: Rich in vitamin C and antioxidants that support immunity.
• Garlic and ginger: Naturally anti-inflammatory and beneficial for digestion.
• Cilantro: Supports detoxification and adds freshness.

Storage and Reheating

• Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
• The salsa is best fresh but will last about 2 days in the fridge.
• Reheat chicken on the stovetop over medium heat or in the microwave until warmed through. Add a splash of water if needed to loosen the sauce.

Serving Suggestions

These tacos pair perfectly with sides like coconut rice, roasted sweet potatoes, or a simple cabbage slaw. For a lighter option, serve alongside a big green salad or grilled vegetables.

FAQ’s

Can I make this ahead of time?
Yes. The chicken can be cooked and shredded up to 3 days in advance. Store in the fridge and reheat before serving.

Can I freeze the chicken?
Absolutely. Store shredded chicken in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat.

Do I need fresh pineapple and peaches?
Fresh is best for flavor and texture, but you can use canned pineapple or frozen peaches in a pinch.

Can I use chicken thighs?
Yes, boneless skinless thighs work great and stay juicy. They have a bit more fat content than chicken breasts and are dark meat.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Discount Codes

Truvani Organic Protein, Collagen & The Only Bars

Use the code KATIE10 for 10% off!

Purchase Now

Branch Basics Non-Toxic Cleaning Products

Code COOKINGKATIELADY for 15% of all starter kits!

Purchase Now

Thrive Market

Get $60 FREE gift + 30% off your first order

Purchase Now

Kettle u0026amp; Fire

Code COOKINGKATIELADY for 20% off Kettle u0026amp; Fire organic bone broths

Purchase Now

Trifecta

Use the code CKL40 for 40% off your first Trifecta meal prep order!

Purchase Now

These Crockpot Teriyaki Chicken Tacos with Pineapple Peach Salsa are a healthy, flavorful, and family-friendly dinner you’ll want to make again and again. With the convenience of the crockpot and the fresh, bright flavors of the salsa, it’s a recipe that checks all the boxes. Perfect for weeknights, meal prep, or impressing guests.

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The post Crockpot Teriyaki Chicken Tacos with Pineapple Peach Salsa appeared first on Cooking Katie Lady.

Whether you’re cooking for a weeknight dinner, a family gathering, or meal prep for the week, these sandwiches are guaranteed to be a hit.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Recipe

• Easy and hands-off: Just add your ingredients to the crockpot and let it do the work.
• Healthy flavor: Using my homemade French onion seasoning mix keeps the sodium and additives low.
• Tender beef: Cooking low and slow makes the tri-tip roast melt-in-your-mouth delicious.
• Perfect for meal prep: Make extra and enjoy sandwiches or salads throughout the week.

Ingredients

• 3 lbs beef roast (tri-tip works great)
• 1/2 large yellow onion (sliced, or 1 small)
• 2 tsp minced garlic
• 4 cups organic beef bone broth (I use Kettle and Fire – discount code COOKINGKATIELADY)
• 1 tbsp Worcestershire sauce
• 1 tsp thyme & rosemary
• 1 tbsp coconut aminos
• 1 tbsp coconut sugar
• 8 tsp French onion soup seasoning mix (try my homemade mix!)
• Salt & pepper to taste

For Serving:

• Buns of choice (I used my homemade sourdough ciabatta)
• Provolone cheese

Instructions

1. In a large crockpot, combine all ingredients, stirring lightly to mix the liquid and seasonings.
2. Cook on low for 8 hours.
3. About an hour before it’s done, remove the lid and shred the beef with two forks.
4. Replace the lid and allow it to cook for the remaining time.
5. Serve on warm buns with melted provolone cheese and a side of au jus from the crockpot. Enjoy!
   
   
   

My Homemade French Onion Soup Seasoning

If you’ve ever flipped over the box of store-bought French onion soup or dip mix, you’ve probably noticed a long list of ingredients you can’t pronounce — soybean oil, preservatives, MSG, corn syrup solids… yikes. Not exactly what you want in something as simple as onion soup or dip.

That’s why I love making my own homemade French onion mix from scratch. Not only does it taste fresher and richer, but you can control exactly what goes into it. No junk, no unnecessary fillers — just real, wholesome spices. Plus, it’s naturally gluten-free, preservative-free, and can easily be adjusted for low-sodium diets.

Health Benefits

• Bone broth: Supports gut health and is rich in collagen and minerals.
• Homemade seasoning mix: Reduces sodium and avoids preservatives compared to store-bought mixes.
• Lean beef roast: Provides protein, iron, and B vitamins.

Fun Facts About French Dip Sandwiches

• The French dip sandwich was invented in Los Angeles, not France, in the early 1900s.
• Traditionally served with au jus for dipping—this recipe keeps that tradition alive in a healthier way.
• Slow cooking is a classic method to tenderize tougher cuts of beef while enhancing flavor.

FAQ’s

Q: Can I use a different cut of beef?
A: Yes! Chuck roast, brisket, or rump roast all work beautifully in this recipe.

Q: Can I make this in an Instant Pot?
A: Absolutely! Cook on low pressure for about 60–70 minutes, then shred the beef.

Q: Can I make this dairy-free?
A: Yes! Simply skip the provolone cheese or use a plant-based cheese alternative.

Q: How long does it keep?
A: Store in an airtight container in the fridge for 3–4 days. Beef freezes well for up to 3 months.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Discount Codes

Truvani Organic Protein, Collagen & The Only Bars

Use the code KATIE10 for 10% off!

Purchase Now

Branch Basics Non-Toxic Cleaning Products

Code COOKINGKATIELADY for 15% of all starter kits!

Purchase Now

Thrive Market

Get $60 FREE gift + 30% off your first order

Purchase Now

Kettle & Fire

Code COOKINGKATIELADY for 20% off Kettle u0026amp; Fire organic bone broths

Purchase Now

Trifecta

Use the code CKL40 for 40% off your first Trifecta meal prep order!

Purchase Now

Dan-O’s Seasoning

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The post Healthy Crock Pot French Dip Sandwiches appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Recipe:

• Minimal Ingredients: No complicated spices or fancy ingredients here—just real, wholesome food you can feel good about eating.
• Hands-off Cooking: Toss everything in your crock pot and let it work its magic. You’ll have a flavorful, tender meal with minimal effort.
• Customizable: You can easily adjust the recipe to suit your preferences. You can add/adjust the veggies and serve them however you would like – Serve them over rice, in a tortillas, or in a lettuce wrap for a low-carb option!

Ingredients

• 2 lbs. steak (steak of choice, sliced – you will have a lot of extra sauce so you could even put 2 1/2 pounds of steak in here if you wanted)
• 2 bell peppers (color of choice)
• 1 yellow onion (sliced)
• 2 tbsp olive oil (organic, extra virgin)
• 2 cups marinara (organic, plain)
• 1/4 cup beef broth(organic, grass fed – Use the code COOKINGKATIELADY for 20% off at Kettle & Fire! The best broth ever for real.)
• 2 oz fajita seasoning (you can make your own if you have time, most of the time I just use Siete)
• 2 tsp garlic (minced, organic)

How To Make It

1. Simply combine the steak, veggies, marinara, beef broth, and seasoning in the crockpot. Mix well until everything is fully incorporated.
2. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice, in a tortillas with your favorite fajita toppings, or in a lettuce wrap for a low carb option.
   
   
   

Make it Spicy!

If you like more heat, feel free to add some jalapeños or a pinch of cayenne pepper.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The beauty of this recipe is how simple and fuss-free it is. With just 8 ingredients and a crock pot, you can make a hearty, wholesome meal that’s perfect for busy weeknights. No need for any complicated prep or hours in the kitchen—just chop, season, and let the slow cooker do its magic.

So, next time you’re in the mood for a tasty, healthy, and stress-free meal, give these Crock Pot Steak Fajitas a try. You’ll love how easy they are to make and how full of flavor they turn out!

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The post Crock Pot Steak Fajitas appeared first on Cooking Katie Lady.