Slow Cooker Shredded Beef with Mashed Carrots & Parsnips

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A Classic High-Protein Comfort Food Meal

When you’re adjusting to Ozempic, Wegovy, or Zepbound, you need meals that are gentle, high in protein, and easy to digest, but still flavorful and satisfying.

This Slow Cooker Shredded Beef with Mashed Carrots & Parsnips is the ultimate comfort food—fall-apart tender beef that melts in your mouth, paired with a naturally sweet and smooth mash that’s far easier on digestion than heavier potatoes.

Cooking the beef low and slow makes it incredibly soft and easy to chew, while the mashed carrots and parsnips offer a light, slightly sweet side that’s packed with nutrients. This meal is warm, filling, and incredibly easy to prepare, making it perfect for meal prep or a cozy dinner after a long day.

Why You’ll Love This Recipe

• Ultra-tender shredded beef – No tough chewing, just melt-in-your-mouth goodness.
• Nutrient-packed veggie mash – Lighter and easier to digest than mashed potatoes.
• Slow cooker convenience – Set it and forget it for effortless meal prep.
• Protein-packed & satisfying – Over 45g of protein per serving to keep you full.
• Gentle on digestion – No heavy starches, acidic ingredients, or strong spices.

Why This Recipe is Great for GLP-1 Users

• Over 45g of protein per serving – Keeps you full and supports muscle retention.
• Soft and easy to eat – Shredded beef and smooth mash make this meal stomach-friendly.
• Low-carb but still comforting – Parsnips and carrots offer fiber without being harsh.
• Easy to portion – Can be eaten in small servings depending on appetite.
• No reflux triggers – No acidic tomatoes, garlic, or heavy spices that could cause discomfort.

Ingredients

For the Slow Cooker Shredded Beef:

• 1.5 lbs beef chuck roast (or top round for a leaner option)
• 2 cups low-sodium beef broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp onion powder
• ½ tsp smoked paprika (optional, for extra depth)

For the Mashed Carrots & Parsnips:

• 3 large carrots, peeled and chopped
• 2 large parsnips, peeled and chopped
• 1 tbsp unsalted butter (or dairy-free alternative)
• ¼ cup unsweetened almond milk (or bone broth for extra protein)
• ½ tsp salt
• ¼ tsp cinnamon (optional, for warmth)

Instructions

Step 1: Slow Cook the Beef

1. Heat olive oil in a large skillet over medium heat. Sear the beef chuck roast for 2-3 minutes per side until browned (optional, but adds flavor).
2. Transfer the beef to a slow cooker and pour in beef broth. Sprinkle with thyme, salt, black pepper, onion powder, and smoked paprika (if using).
3. Cover and cook on low for 6-8 hours (or high for 3-4 hours) until the beef is fork-tender and easily shreds apart.

Step 2: Make the Mashed Carrots & Parsnips

1. While the beef is cooking, bring a pot of water to a boil. Add carrots and parsnips, and cook for 15-20 minutes, or until fork-tender.
2. Drain well and transfer to a bowl. Add butter, almond milk, salt, and cinnamon (if using). Mash until smooth, or blend for an ultra-creamy texture.

Step 3: Shred & Serve

1. Once the beef is done, use two forks to shred it directly in the slow cooker, letting it absorb all the rich juices.
2. Serve the shredded beef over a generous scoop of mashed carrots & parsnips, drizzling with extra slow-cooked broth for added moisture.

Nutrition (Per Serving, Serves 3-4)

• Calories: ~480
• Protein: ~45g
• Carbs: ~18g
• Fat: ~22g

Chef’s Tips

• For even softer beef – Let it cook on low for the full 8 hours for the most tender texture.
• Make it dairy-free – Use olive oil or ghee instead of butter in the mash.
• Add extra flavor – Drizzle the beef with a little Worcestershire sauce for extra richness.
• Meal prep tip: Store the beef and mash separately in airtight containers for up to 4 days in the fridge.
• Want more fiber? Add a handful of steamed spinach on the side for extra nutrients.

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