• 2 pound grass fed 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.


Combine water, aminos, vinegar, ginger, garlic, and anise in a medium bowl. Set aside.

Warm coconut oil in a large, deep skillet over medium high heat.

Season both sides of roast generously with salt and pepper.

Place roast in the skillet and brown, without moving the roast, for 5 minutes or until a nice crust forms.

Use tongs to flip the roast and continue to brown for about 5 more minutes.

Layer cabbage on the bottom of the crock pot.

Place roast on top and then scatter leeks over the roast.

Pour aminos mixture over the top.

Cook for 8 hours on low or until roast is tender.