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.
As 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
- 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.
- Coat roast with coconut oil. Then add spice mix to roast coating all sides.
- Pour can of coconut milk into crockpot. Add roast and top roast with any remaining spice mix.
- Cook on low for 8hrs.
- Remove roast and break down with two forks- it will be hot so you may need it to cool.
- Pour liquid from crockpot in a pan and cook down at a full simmer for 20-30 minutes until thickened.
- 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
- Mix mayo, mustard, coconut vinegar, and lemon juice. Season with s&p and taste. Add more of anything if necessary.
- In a large bowl add the cabbages and carrots. Massage the mayo mixture into the cabbage with your hands. Add cherries and walnuts.
- Let chill in fridge at least 3 hours before eating.