Ingredients:
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
Preparation:
-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.
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