7 Bone Beef Pot Roast Aip Recipes

7 BONE BEEF POT ROAST (AIP)

Steps:

• Preheat oven to 300° F.
• Combine all rub ingredients in a small bowl and then rub evenly over the meat.
• Place 2 pieces of heavy duty aluminum foil, each about 30 inches long, one on top of the other in a perpendicular manner inside a large roasting pan. Place a single sheet of parchment paper, similar in size, on top of the aluminum foil so the food does not need to come in contact with the foil.
• Place onions, carrots, sweet potatoes or other root vegetables, and bay leaves on top of parchment paper. Place seasoned beef roast on top of the vegetables.
• Fold foil over and crimp edges tightly over to enclose beef and vegetables within the foil.
• Place pan in oven and cook for 5 hours.
• Remove from oven and allow to cool for a few moments, then carefully unwrap and remove meat. Set aside on serving platter and allow to rest for 10 minutes.
• Use slotted spoon to remove onions pieces, carrots, and potatoes and add to serving platter. Discard bay leaves.
• Strain pan juices through a fine mesh strainer. If desired, use a fat separator to remove excess rendered fat.
• Pour 1/2 cup pan juices over meat and serve with the remaining pan juices on the side.

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.

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.