7 Bone Beef Pot Roast Aip Food

7 BONE CHUCK "YANKEE" POT ROAST

Steps:

• Gather the ingredients.
• Generously season both sides of the beef with salt and fresh ground black pepper. Place a Dutch oven on high heat, and add the vegetable oil. When the oil is hot, brown the beef very well, about 5 minutes per side. It's important to get a nice brown crust on the meat. Remove the meat to a platter, and turn the heat down to medium.
• Add the butter, diced onions, celery, and a pinch of salt. Sauté for 4 to 5 minutes to brown slightly, then add the flour. Cook stirring for 2 minutes. Add the garlic, cook stirring for 1 minute. Whisk in the wine, scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, and when the mixture begins to boil, pour in the chicken broth.
• Add the bay leaf, thyme, and salt. When the liquid comes to a simmer, stir well, and place the beef back into the pot. Turn the heat down to very low, cover, and simmer gently for about 45 minutes per pound, or until fork tender. After 2 hours, carefully turn the beef over, and continue cooking until done.
• While the pot roast is cooking, prepare the vegetables. Preheat oven to 425 F. Add the potatoes, carrots, and parsnips to a shallow roasting pan. Skim a tablespoon of beef fat from the surface of the beef's braising liquid. Drizzle it over the vegetables, along with the melted butter. Toss the vegetables to coat, and season with salt and fresh ground black pepper. Roast in the oven for 20 minutes, or until the vegetables are almost tender. Remove and reserve.
• About 30 minutes before the beef is done, uncover and add the vegetables to the pot. Continue cooking until the beef and vegetables are tender. Skim any remains pools of fat from the gravy. Taste and adjust for salt and pepper.
• Remove the beef to a large platter. It can be cut into thick slices or simply torn into large chunks, and served along with the vegetables and gravy. Top with fresh parsley.
• Serve and enjoy.

EASY INSTANT POT POT ROAST (AIP, PALEO, WHOLE30)

Steps:

• Rub salt on beef and allow to come to room temperature.
• Place 2 TBSP olive oil into Instant Pot and heat on saute function. Add seasoned beef to Instant Pot. Sear 2-3 mins per side until brown and then remove from pot.
• Add remaining 1 TBSP oil to Instant Pot along with shallots. Sauté until onions turn translucent, stirring frequently, about 3-4 minutes. Add garlic and nomato sauce and stir until fragrant, about 1 minute.
• Return beef to pot and add chopped carrots, sweet potatoes, coconut aminos, bone broth, bay leaves and thyme.
• Place lid on Instant Pot and set pressure to high and cook for 45 minutes. Allow to slow release 15 minutes
• Remove beef, carrots and sweet potatoes from the Instant Pot and shred beef, using two forks.
• In a small bowl, whisk together arrowroot starch and 2 TBSP cold water. Select sauté setting on Instant Pot and bring liquid in the pot to a boil. Stir in the tapioca/arrowroot slurry and whisk to combine until the mixture begins to thicken 1-2 minutes. Adjust salt if necessary.
• Garnish shredded beef with fresh thyme and serve with carrots, sweet potatoes and gravy.

SLOW COOKER BEEF POT ROAST

Steps:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

7 BONE POT ROAST

Steps:

• Adjust oven rack to middle position and preheat to 300 degrees.
• Thoroughly pat roast dry with paper towels and sprinkle generously with salt and pepper.
• Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
• Brown roast thoroughly on all sides, reducing heat if oil begins to smoke, 8 to 10 minutes.
• Add enough water to come halfway up sides of roast (no more and no less).
• Place a large piece of heavy foil over pot and cover with lid.
• Cook turning roast ever 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 2/12 to 3/12 hours.
• Let roast rest 10 minutes or so before serving.