I love the simplicity of pot roast in the crock pot. I was in the mood to branch out a bit and try something a little different, yet still very simple and quick. I had planned to use 1/2 cup coconut aminos, but after I got started, I realized that I ran out after pouring just 1/8 cup. I compensated by adding 1/4 cup of coconut vinegar. If you have coconut aminos, you can definitely use 1/2 cup and skip the coconut vinegar. The results of this recipe are really good, but the flavor is a bit unexpected. I’d love to hear your feedback on this one!
Adapted from www.nytimes.com.
*The 1/4 cup coconut aminos and 1/4 cup coconut vinegar can be replaced with a total of 1/2 cup coconut aminos.
- beef chuck roast - 2 pounds
- coconut oil - 1 Tbsp
- water - 1 cup
- coconut aminos* - 1/8 cup
- coconut vinegar* - 1/4 cup
- fresh ginger root - 5 nickel-size slices (peeling is not necessary)
- garlic cloves - 2, peeled and smashed
- star anise - 4
- red cabbage - 1 head, cored and cut into about 16 large pieces
- leek - 1, sliced (green tops discarded)
- sea salt - to taste
- freshly ground black pepper - to taste
- Combine water, aminos, vinegar, ginger, garlic, and anise in a medium bowl. Set aside.
- Warm coconut oil in a large, deep skillet over medium high heat.
- Season both sides of roast generously with salt and pepper.
- Place roast in the skillet and brown, without moving the roast, for 5 minutes or until a nice crust forms.
- Use tongs to flip the roast and continue to brown for about 5 more minutes.
- Layer cabbage on the bottom of the crock pot.
- Place roast on top and then scatter leeks over the roast.
- Pour aminos mixture over the top.
- Cook for 8 hours on low or until roast is tender.