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Pot Roast
Pot Roast
Pot Roast
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Recipes

Main Ingredients Poultry and Meat
Course Main Dish
Meal Dinner
Preparation Method Slow cooked
Difficulty Easy
IC Diet Scale Try It
Substitution Guide IC Ingredient Substitution List
Keys To Success Marinate in buttermilk for a minimum of 2 days.

This traditional pot roast recipe comes from Sally Fallon, author of Nourishing Traditions.  The key to this recipe is marinating the meat in buttermilk for a minimum of 2 days which makes the pot roast extremely tender and flavorful.

Ingredients

  • 2 - 3 lbs rump roast, chuck roast or other suitable cut
  • 1 quart organic buttermilk
  • 2 tablespoons organic butter
  • 2 tablespoons extra virgin olive oil
  • 1/2 - 1 cup dry sherry (substitute grape juice if needed)
  • 2 cups beef or chicken stock
  • Several sprigs of thyme
  • 1/2 teaspoon peppercorns crushed
  • 1 medium onion, rough chop
  • 1 dozen small round potatoes
  • 1 lb carrots, peeled and cut into sticks
  • 2 tablespoons arrowroot (mixed with 2 tablespoons filtered water)
  • sea salt and pepper

Preparation

Poke holes in the meat with a skewer or needle and then marinate in buttermilk (use a bowl or ziplock bag).  Allow it to marinate in the refrigerator for several days (at least 2 days).

Remove the buttermilk and dry off meat with paper towels.  Salt the meat with Kosher salt and add fresh ground pepper.  In a heavy, flameproof casserole, brown on all side in butter and olive oil. Remove meat from casserole and pour out the browning fat.

Add the onion and saute.  Add wine, beef stock, thyme and peppercorns, bring to a boil and skim.  Return pot roast to casserole and bake at 300 degree, covered, for several hours or until tender.  One hour before serving add potatoes and carrots.  At this point, you may want to add more water if necessary.

Remove meat and vegetables to a platter and bring the remaining sauce to a boil on the stove.  Spoonful by spoon ful, add arrowroot mixture until desired thickeness is obtained.  Season to taste.

Editor review

Feed The Whole Family, One Pot Easy

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Reviewed by Healthy IC Recipes
February 05, 2010
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0 of 0 people found the following review helpful
Most Pot Roast recipes call for tomato sauce or some other type of acid. Using the buttermilk is an ingenious, IC Friendly way to tenderize the meat while adding tremendous flavor.

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Awesome flavor and taste!

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Reviewed by Regina Fujitani
February 05, 2010
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0 of 0 people found the following review helpful

This was simple to make and my family loved it! I did keep some of the ingredients out but it was great otherwise!

 
 
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