Ingredients
- 2 ½ tablespoons ghee (or avocado oil or other high-heat fat), divided
- 1 ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 1 2 ½- pound chuck roast pat dry, trimmed, and cut into 2-inch pieces
- ½ cup low-sodium beef broth or water
- 3 cloves minced garlic (about 1 tablespoon)
- 1 tbsp minced fresh ginger
- ½ cup pineapple juice
- 3 tablespoon ketchup
- ¼ cup unseasoned rice vinegar
- 3 tablespoon coconut aminos
- ½ teaspoon raw honey
- 1 teaspoon arrowroot
Instructions
- Preheat oven to 300ºF. Warm 1 tablespoon fat in a large Dutch oven over medium-high heat. In a large bowl, mix salt, garlic powder, paprika, and pepper. Add meat; toss until meat is covered with spices. Sear meat until browned on all sides, about 5 to 8 minutes (work in batches if needed to prevent overcrowding the pot).
- If you’ve removed meat from the pot, add it back in, along with any collected juices. Pour in broth. Cover, place in oven, and cook until meat is very tender, about 2 hours, stirring once or twice. Uncover and cook until most of liquid has evaporated, about 15 to 20 minutes.
- Meanwhile, make sauce: Place remaining 1 ½ tablespoons fat, garlic, and ginger in a small skillet over medium-low heat. Cook until mixture begins to sizzle. Sizzle undisturbed for 30 seconds, then transfer to a medium bowl. Add pineapple juice, ketchup, vinegar, coconut aminos, honey, and arrowroot to bowl; whisk until well combined (alternatively, you can blend all ingredients in a blender until smooth).
- Remove meat to a cutting board and use two forks to shred. Place back in pot; stir in sauce. Place back in oven uncovered, and cook until sauce thickens and flavors meld, about 30 minutes longer. Taste and season with salt and pepper, if needed.
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