This is such a versatile pot roast! You can cook it and then freeze it for a few weeks so that it’s available whenever you’re out of food. It’s also great to use in random stir-fries with some vegetables or in a salad. My favorite use is to shred the meat and then to add it to the cauliflower rice (recipe here) when the “rice” is nearly done.
If you’re eating the pot roast by itself, it’s delicious when served cold (just keep it in the fridge and then use a sharp knife to carve off really thin slices – serve these slices with a drizzle of coconut aminos).
Additional tip: You can also add some root vegetables like carrots or asian radishes to the slow cooker to cook with the meat – it’ll create some really flavorful veggies.
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- 2lbs beef round roast
- 1 cup of coconut aminos (or soy sauce)
- 1 can of beef broth
- 1-2 tablespoons of salt (we're adding a lot of water into the slow cooker and you won't be eating much of the brine, so it's not that much salt)
- 1 tablespoon of onion powder or minced onion
- 1 tablespoon of garlic powder
- 1 tablespoon of dried or fresh cilantro leaves
- 3-4 star of anise
- 1 tablespoon of Szechuan peppercorns
- Put all the ingredients into the slow cooker.
- Fill the slow cooker with enough water to cover the meat (approximately 4 cups, but this will vary depending on the size of your slow cooker).
- Cook in the slow cooker on low heat for 8 hours.
- Take the meat out of the slow cooker without the brine and let it cool. Then place into the fridge.
- To serve, cut the roast into thin slices and drizzle coconut aminos over it. Alternatively, shred the meat and cook with stir-fries or with cauliflower rice.