I love using cocoa and chili together—especially on beef, which can handle bold flavors. If you find certain cuts of beef (like tri-tip) too expensive, consider buying your beef from a grass-fed ranch as part of a beef share. It’s more expensive all at once, but by the pound, your tri-tip and filet steaks cost as much as the ground beef. It’s an investment my husband and I have never regretted. Plus, seeing where your food comes from and shaking the hand of the rancher is always a good thing.
Prep time 15 minutes
11/2 pounds (680 g) red or sweet potatoes, cut into large 2- to 3-inch (5 to 8 cm) pieces
1- to 11/2-pound (455 to 680 g) tri-tip roast
2 teaspoons chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1/8 teaspoon ground cloves
2 tablespoons (28 g) avocado or coconut oil
1/3 cup (80 ml) coconut aminos
4 cloves garlic, minced
2 to 3 tablespoons (30 to 45 ml) freshly squeezed lemon juice
1 Place the potatoes in a 4-quart (3.8 liter) slow cooker.
2 Trim the excess fat from the roast, but not all of it. Combine the chili powder, cocoa powder, salt, pepper, and cloves in a small bowl. Rub the spice mixture all over the roast.
3 Heat the oil in a large nonstick or cast-iron pan over high heat. Sear both sides of the roast until a golden crust forms. Transfer the roast to the slow cooker on top of the potatoes.
4 Pour the coconut aminos into the bottom of the cooker and sprinkle the garlic over the roast.
5 Cover and cook on low for 6 to 7 hours, until the roast pulls apart easily with a fork.
6 Remove the roast from the cooker and let it rest for 10 minutes. (Do not discard cooking juices.)
7 Remove the potatoes from the cooker with a slotted spoon and cover to keep warm. Slice the roast thin and place the meat back into the slow cooker to soak up some of the juices for a few minutes. Sprinkle the lemon juice over the meat. Taste, and sprinkle with a little sea salt if necessary.
8 Serve the roast and potatoes with a few spoonfuls of cooking juices over the top.