Crockpot Sloppy Joes

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  90/10 Ground Beef(454g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  1 teaspoon kosher salt (divided)
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  Carrots(240g)
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  Yellow Onion(240g)
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  Bell Pepper(360g)
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  Garlic(10g)
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  Chili powder(10g)
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  Tomato Paste(30g)
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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Ketchup(60g)
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  Worcestershire Sauce(30g)

  Lea & Perrins is the standard. A little goes a long way.

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  Brown sugar(15g)
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  Vinegar, Red Wine(5g)
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  Low Sodium Beef Broth(180g)
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  Kaiser Roll, Plain

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook undisturbed for 4 minutes until browned on one side, then break into small crumbles and cook for 3 more minutes until no longer pink. Transfer to a large pot.
2. 2To the same skillet, add the carrots, onion, and bell pepper. Cook over medium-high heat, stirring occasionally, for 5–7 minutes until softened and edges begin to caramelize. Stir in the garlic and chili powder and cook for 1 minute until fragrant.
3. 3Add the softened vegetables to the pot with the beef. Stir in the tomato paste, Dijon mustard, ketchup, Worcestershire sauce, brown sugar, red wine vinegar, and low sodium beef broth. Mix until combined.
4. 4Bring the mixture to a simmer over medium heat, then reduce to medium-low heat. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors meld. The mixture should reduce slightly and coat the back of a spoon.
5. 5Divide the sloppy joe mixture evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
6. 6To serve, reheat a portion in a skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through. Spoon onto a toasted Kaiser roll and top as desired.