Just had to try this dish; I mean who ever heard of making a pot roast using fish sauce, ginger and jalapeno pepper? So the search for the elusive jicama began After checking out every grocer in my neighbourhood; finally located at the St. Lawrence Market. Quite frankly, did not know what to expect and couldn't wait for dinner time to arrive.
Loved this dish and would be fabulous on a hot summer day; meat was hot! Yet the jicama salad so cool & jicama tastes so clean& crisp; totally complimented each other and wouldn't change a thing!
Post Roast:
1 t onion powder
2 t ground black pepper
1 chuck roast - 2 lbs
grated zest & juice of 1 orange
1/4 c coconut aminos
2 T of fish sauce (W30 compliant)
2 T rice wine vinegar
4 garlic cloves, crushed
1 piece of ginger, approx. 1 inch; peeled and thinly sliced
1 jalapeno pepper, seeded and chopped
2 t red pepper flakes
Jicama Salad
3 c of jicama, peeled and cut into match sticks
1/2 orange bell pepper, finely diced
1/4 c red onion, thinly slivered
1 orange, peeled and broken into segments
1/4 c fresh lime juice
1 T EVOO
1 small jalapeno, seeded and minced
In a small bowl, combine the onion powder and the pepper. Rub the roast all over with this mixture. Place in slow cooker. Combine the rest of the ingredients. Add to the roast and turn to coat. Cover and cook on low for 8 - 10 hours or on high for 4 to 5 hours.
To make the salad: Combine the jicama, bell pepper, onion and orange segments in a bowl. Drizzle with the lime juice and EVOO. Toss to combine. Sprinkle with the jalapeno.
Remove the roast from slow cooker. Using 2 forks; shred the meat. Drizzle with some of the cooking juices and serve with the salad.
Courtesy of: Whole30 Slow Cooker; Melissa Hartwig
