Chuck Roast rubbed with aromatic spices of ginger, cumin, turmeric, cloves, cinnamon and cayenne combine together creating a deeply satisfying meal.
1 tsp. kosher salt
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. pepper
1/2 tsp. ground ginger
1/4-1/2 tsp. cayenne pepper
1/4 tsp. ground cloves
1 boneless beef chuck roast [2-2 1/2 pounds]
1 tbsp. coconut oil
1 onion, cut in chunks
1/2 c. chicken broth
4 lemon slices
4 orange slices
Combine spices in a small bowl mixing well.
Pat dry chuck roast and rub spice mixture all over chuck roast.
Heat coconut oil in a large skillet or dutch oven. Add chuck roast and brown all sides.
In a slow cooker; add onion chunks and chicken broth.
Place chuck roast on top of onions. Lay lemon and orange slices on top of roast. Cover and cook on low 11-12 hours, or high 5-6 hours.
Remove chuck roast from slow cooker. Shred meat discarding citrus slices. Add onions and juices to shredded meat.
Moroccan Cauliflower Rice.
3-4 cups riced cauliflower
2 tbsp. ghee or coconut oil
1/4 cup chopped almonds
1/2 tsp. kosher salt
1/2 tsp. ground turmeric
1/2 tsp. cumin
1/2 tsp. ground cinnamon
2 green onions, sliced
4 dried apricots or figs, thinly sliced
1/4 cup chopped cilantro
In a large skillet over medium-high heat, melt ghee or coconut oil.
Add riced cauliflower, dried fruit and spices. Cook for 3-5 minutes until cailiflower is soft.
Place cauliflower rice on a plate, top with shredded meat.
Sprinkle green onions and cilantro and enjoy!