Nutritional Wisdom with Carly Pollack

Ginger and Orange Glazed Pot Roast

Recipe Girl

2 lb beef roast
1 large red onion, sliced
1 medium orange, juiced
1/3 cup filtered water
1 tbsp coconut aminos
2 tbsp rice vinegar
2 tsp fresh ginger, grated
2 tsp Chinese five spice powder
1 tsp hot sauce
2 cloves garlic, minced
1 head cauliflower
4 cups spinach, Swiss chard or collard greens

Layer the onion slices in the bottom of the crockpot. Place the beef roast on top of the onions. In a medium bowl, whisk together the orange juice, water, rice vinegar, coconut aminos, five spice, ginger, hot sauce, and garlic. Pour the marinade over the beef. Cover and cook on low for 6 to 7 hours. With 45 minutes remaining, add the greens to the crockpot, preheat the oven to 375 degrees and cut cauliflower into florets. Place in a food processor and pulse until a rice-like consistency is reached. Drizzle the cauliflower rice with grapeseed oil and toss until well combined. Place parchment paper on a baking sheet and spread cauliflower rice into an even layer. Roast for 15 to 20 minutes, or until rice starts to brown. Remove the beef from the sauce, slice, and serve over cauliflower rice. Drizzle with leftover sauce.

4-6 Servings

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