Spiced Mocha Roast & Cherry Walnut Coleslaw


As I’ve mentioned Whole30 has completely transformed the way I cook.  In the last month I’ve cooked roasts, briskets, and whole chickens to name a few.  I would have never guessed this to be my way of cooking but it has revolutionized my time in the kitchen.  I use my crockpot which makes things easy and I cook enough animal protein to last numerous meals.  It always seems expensive when I buy the meat but when I break it down to how many meals it lasts it proves to be quite cost effective.  A whole chicken can make chicken salad, Asian chicken stir fry, vegetable soup with added chicken, just to name a few.  When I cook a roast or brisket this offers us a few dinners and a few lunches each.  I love cooking this way.  The crockpot ensures that the meat is tender while I can go about my day.

IMG_7917As I explored new recipes during the Whole30 I was intrigued by the coffee brisket recipes I kept seeing.  So I went ahead and tried one out.  The flavor was delicious but the caffeine went right to my head leaving me buzzing and uncomfortable.  I am extremely sensitive to caffeine.  Despite all of this something kept calling me back to it.  The coffee flavor is delicious!  So I heavily modified the original version using much less coffee, decaf this time, and adding other spices.  I was pretty impressed with the result.  I served it with a cherry and walnut coleslaw.

Spiced Mocha Roast

  • 4lb beef roast
  • 3 tbsp decaf coffee, ground fine (Turkish fine)
  • 4 tbsp cocoa powder, sugar free
  • 1 tbsp smoked paprika
  • 1 tbsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp pepper
  • 1 can coconut milk
  • 2 tbsp coconut oil
  1. Mix coffee, cocoa powder, smoked paprika, cumin powder, sweet paprika, ginger, salt, and pepper.  Taste the seasoning and see if you’d like more cumin or anything else.
  2. Coat roast with coconut oil.  Then add spice mix to roast coating all sides.
  3. Pour can of coconut milk into crockpot.  Add roast and top roast with any remaining spice mix.
  4. Cook on low for 8hrs.
  5. Remove roast and break down with two forks- it will be hot so you may need it to cool.
  6. Pour liquid from crockpot in a pan and cook down at a full simmer for 20-30 minutes until thickened.
  7. Top roast with the thickened sauce.

** If you’d like it spicy add a bit of cayenne.  The sauce is not sweet at all which I liked but you can add a tablespoon or two of brown sugar to the spice rub if desired.


Cherry Walnut Coleslaw

  • 3-4 cups sliced cabbage
  • 3-4 cups sliced red cabbage
  • 3 carrots, julienned small
  • 1/2-1 cup mayo (I didn’t measure so start with 1/2 cup, and I used my own homemade)
  • 1 tablespoon dry mustard
  • 1 1/2 tablespoon coconut vinegar (can substitute apple cider)
  • 2 tablespoons lemon juice
  • 1/4 cup chopped dried bing cherries, unsweetened
  • 1/4 cup chopped walnuts
  • s&p
  1. Mix mayo, mustard, coconut vinegar, and lemon juice.  Season with s&p and taste.  Add more of anything if necessary.
  2. In a large bowl add the cabbages and carrots.  Massage the mayo mixture into the cabbage with your hands.  Add cherries and walnuts.
  3. Let chill in fridge at least 3 hours before eating.


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