Crockpot Sloppy Joes

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  1 tbsp Olive oil

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

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  1 lbs 90/10 Ground Beef

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

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  1 tsp 1 teaspoon kosher salt (divided)
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  1 cup Carrots
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  2 Garlic(6g)
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  2 tsp Chili powder
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  2 tbsp Tomato Paste
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  1 tbsp Mustard, Dijon

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

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  0.3 cup Ketchup
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  2 tbsp Worcestershire Sauce

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

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  1 tbsp Brown sugar
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  1 tsp Vinegar, Red Wine
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  0.8 cup Low Sodium Beef Broth
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  4 Kaiser Roll, Plain(368g)

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.