Cabbage, mushrooms, garlic, and ginger combine in this amazing dish which may remind you of a favorite take-out meal: Moo Shu. The paleo hoisin sauce takes about 15 minutes to make and it is SO worth it. It’s definitely a treat you’ll enjoy!
Crock Pot Moo Shu Beef Recipe
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  1. beef chuck roast - 2 pounds
  2. sea salt - to taste
  3. freshly ground black pepper - to taste
  4. cabbage, red or green - 1/2 head, cored and sliced thin on a mandoline or with a sharp knife
  5. fresh ginger root - 2 Tbsp, finely chopped
  6. garlic cloves - 3, minced
  7. paleo hoisin sauce - 1 cup
  8. coconut or apple cider vinegar - 1/4 cup
  9. shitake mushrooms - 8 ounces, sliced
  10. green onions - 4, white and green parts thinly sliced
  11. sesame seeds, optional - 1/2 tsp
  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 mushrooms and 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.
Paleo on the Go Test Kitchen
ptablelogoRecipe submitted by the always awesome Paleo Table. 
Scope them out for great paleo resources, meal plan ideas, and tasty recipes!