Instructions

1. In a large skillet over medium-high heat, add the ground beef, minced garlic, diced green pepper and diced onion. Begin to crumble and brown the ground beef and sauté the vegetables
2. While it’s browning, add the ketchup, beef broth, coconut aminos, tomato paste, dijon mustard, salt and pepper into a slow cooker. Mix to combine
3. After about 6-8 minutes of the beef browning and vegetables sautéing, transfer it to a strainer and drain the liquid in the skillet. The beef does not need to be fully browned, and still having remaining pink is fine. You do not want to spend a lot of time cooking it on the stovetop, just enough to draw out enough of the grease and excess water from the vegetables so it can be discarded
4. Transfer the beef and vegetables from the strainer into the slow cooker. Stir well to mix it with the sloppy joe sauce that’s already in the slow cooker
5. Place the cover on the slow cooker and cook on low for 3-4 hours. In the last 45 to 30 minutes of cooking, slightly tilt the lid off of the slow cooker insert so there is a gap that allows the slow cooker to vent. The excess steam will be drawn out so it doesn’t get watery
6. Serve over baked potatoes, mashed potatoes, spaghetti squash, sweet potato (or sweet potato sliders), a “sloppy salad”, or buns