MooShoo Beef in the Crockpot

Some things are delish.  Others are just plain great, especially after not having Chinese/Asian inspired foods in a while.  When I read this on PaleoTable.com, I was very excited and wouldn't wait to try it out.  I learned some things along the way, and I would definitely change just a few things, like add more cabbage, because it's wonderful!

Taken directly from PaleoTable.com's CrockPot Moo Shoo Beef Recipe

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 (here is where I would use 3/4 head of cabbage)
• fresh ginger root - 2 Tbsp, finely chopped
• garlic cloves - 3, minced
• paleo hoisin sauce - 1 cup
• apple cider vinegar - 1/4 cup
• green onions - 4, white and green parts thinly sliced
• sesame seeds, optional - 1/2 tsp

Preparation:

1. Season roast with salt and pepper and place in the bottom of your crock pot dish.
2. Sprinkle cabbage over the top, then evenly distribute ginger and garlic.
3. Drizzle hoisin sauce and vinegar over the top.
4. Cook on high for 5-6 hours.
5. One hour before meat is done, add half of the green onions.
6. 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.
7. To serve, divide evenly among shallow bowls. Drizzle with additional hoisin sauce and sprinkle with remaining green onions and sesame seeds, if desired.

This could be served over Riced-Cauliflower.  OR like with some steamed Kale, that was I sliced into thin slices after separating from the stems. I steamed it in about 1/4 cup chicken broth and from fresh ginger for a little bit of added flavor.  Sensational.