Crock Pot Beef Roast and Cabbage

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.


Serves 3-4.

Ingredients
2 pound beef chuck roast
1 Tbsp coconut oil
1 cup water
1/8 cup coconut aminos*
1/4 cup coconut vinegar*
5 nickel-size slices ginger (peeling is not necessary)
2 cloves garlic, smashed
4 star anise
1 head red cabbage, core removed and cut into about 16 large pieces
1 leek, sliced (green tips discarded)
sea salt
freshly ground black pepper

*Or replace both with a total of 1/2 cup coconut aminos.

Preparation

1. Combine water, aminos, vinegar, ginger, garlic, and anise in a medium bowl. Set aside.
2. Warm coconut oil in a large, deep skillet over medium high heat.
3. Season both sides of roast generously with salt and pepper.
4. Place roast in the skillet and brown, without moving the roast, for 5 minutes or until a nice crust forms.
5. Use tongs to flip the roast and continue to brown for about 5 more minutes.
6. Layer cabbage on the bottom of the crock pot.
7. Place roast on top and then scatter leeks over the roast.
8. Pour aminos mixture over the top.
9. Cook for 8 hours on low or until roast is tender.