I’ve been having a love affair with Asian-inspired dishes so when I was trying to figure out what to do with my thawed chuck roast, I decided to give it an Asian flare with some paleo hoisin sauce. By adding cabbage, mushrooms, garlic, and ginger, it reminded me of one of my favorite take-out meals: moo shu. The paleo hoisin sauce takes about 15 minutes to make and it is SO worth it. I hope you enjoy this treat!
This recipe uses paleo hoisin sauce.
- beef chuck roast - 2 pounds
- sea salt - to taste
- freshly ground black pepper - to taste
- cabbage, red or green - 1/2 head, cored and sliced thin on a mandoline or with a sharp knife
- fresh ginger root - 2 Tbsp, finely chopped
- garlic cloves - 3, minced
- paleo hoisin sauce - 1 cup
- coconut or apple cider vinegar - 1/4 cup
- shitake mushrooms - 8 ounces, sliced
- green onions - 4, white and green parts thinly sliced
- sesame seeds, optional - 1/2 tsp
- Season roast with salt and pepper and place in the bottom of your crock pot dish.
- Sprinkle cabbage over the top, then evenly distribute ginger and garlic.
- Drizzle hoisin sauce and vinegar over the top.
- Cook on high for 5-6 hours.
- One hour before meat is done, add mushrooms and half of the green onions.
- To serve, transfer roast from the crock pot to a cutting board. Cut into bite-sized pieces, discarding any visible chunks of fat. Add meat back to crock pot and stir together crock pot contents.
- To serve, divide evenly among shallow bowls. Drizzle with additional hoisin sauce and sprinkle with remaining green onions and sesame seeds, if desired.