Crockpot brisket with coffee/cumin

4 lbs (approx.) 100% grass-fed beef brisket (or other roast of your choice)
1/4 cup ground coffee
2 tablespoons ground cumin
2 tablespoons sea salt
1-2 teaspoons unsweetened cocoa powder
1 tablespoon coconut oil
1 can coconut milk

Pour coconut milk into crockpot
Mix all the rub ingredients in a bowl, that's the coffee, salt, cumin and cocoa.
Take the solid coconut oil and rub it all over the brisket, then apply the rub.
Cook for ten hours in the coconut milk that is already in the crockpot, a bit longer if it is not easily shredded at the ten-hour mark.

Mashed Sweet Potatoes
4 large sweet potatoes
6 T coconut cream
2 T cinnamon
2 tsp nutmeg
½ C chopped pecans

Cut potatoes into small cubes and boil or microwave until soft.
Drain and mash until almost smooth. Add coconut cream and spices. Stir well.
Toss in pecans and stir.
Makes about 6 cups.