- 2 lbs. beef roast (either leave bone-in or cut into 1-inch cubes)
- 3 carrots, cut into 1-inch-thick slices
- 1 c. scallions (green onions), sliced
- 1 c. chopped red bell pepper
- 3 garlic cloves, minced
- 2–4 Tbs. grated fresh ginger (use a microplane)
- 1 – 1 1/2 c. beef stock, or if using bone-in roast, use water
- 2 Tbs. tamari sauce (same thing as gluten-free soy sauce)
- 1/2–1 tsp. red pepper flakes
- 2 Tbs. tapioca or arrowroot powder
- 1 tsp. salt (I recommend Real Salt)
- 1/2 tsp. pepper (or to taste)
- chopped kale or swiss chard, to preference
- 1 c. sugar snap peas
- Simply place all ingredients except sugar snap peas into a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- When ready to serve, put the sugar snap peas in a pot with just a bit of water on the bottom (or use a steamer basket) and briefly steam on high heat for 3 minutes or until peas become a beautiful bright green. (Alternately, you can add the snap peas into the slow cooker for the last thirty minutes of cooking, but I prefer al dente, lightly steamed pea pods). Just rinse the pot and let it air dry; no more dishes!
- Serve over white rice or soaked brown rice.
* Here’s how to freeze fresh ginger so you can have it on hand and not let it all turn to mush!
* A chuck roast or round roast are both fine for this dish, or pre-cut stew meat is a great time-saver.
* A reader says it works great with a pork roast too!
* If you use a large roast without cutting it up, you’ll want to use two forks to pull apart the well-cooked meat before serving, making sort of a shredded beef topping for rice. This will work best with fattier cuts (i.e. chuck roast) and you might find that you need to break out the knife anyway for nicer roasts (i.e. sirloin). If that’s the case, you can cut it up before or after.
* Shoot low on the crushed red pepper if you have kids or sensitive palates.
* Adding extra steamed veggies is great too – broccoli is perfect to bulk up the meal. You can serve with other sides as well if 2 pounds of meat feels a little rich for one meal, and guaranteed, you’ll have leftovers.
* Leftovers can be frozen and reheated with a little extra broth. Cooked rice is great frozen on its own.
* If you don’t feel like you have enough leftovers to go around for an entire meal, add some broth and a few more veggies, include the rice and make it a delicious soup with bread on the side and a big salad.