I’m sure you’ve all went shopping by now and have all your Paleo cooking supplies ready. If not you may be stuck eating chicken, lettuce and raw nuts, which let me tell you, loses the fun factor after meal two. Here are two recipes on the post this week. The first one is from “The Primal Blueprint Cookbook” that I mentioned last week. This recipe is a crock pot recipe (well, we use a crock pot, anyway) for “Primal Pot Roast”. This recipe is beyond amazing! (when done our way, naturally). I would sell my left leg for it. Or maybe just the fatty part. Any takers? So with that thought, let’s cook!
1 tsp dried thyme
1 tsp dried crushed rosemary
1 tbsp paprika
1 tbsp coarse sea salt
1 tsp freshly ground black pepper
(1) 4 pound beef or bison chuck (we have always used the beef)
2 tbsp ghee or olive oil (use the ghee!!!!!!! Sooooo delicious!!!)
1 cup water, beef or chicken stock. (we used beef stock)
3 large onions, thinly sliced
Combine the first five ingredients in a small bowl. Rub the meat well with seasoning. For the best flavor let the roast sit out an hour or two at room temperature loosely covered with foil, or well-wrapped overnight in the refrigerator. (I recommend preparing it the night before and letting it sit all night in the refrigerator)
Preheat the oven to 350 (325 for bison).
In a dutch oven or large heavy casserole heat the ghee! or olive oil over medium-high heat. Brown the roast on all sides, about two minutes per side. Remove the roast temporarily to a plate or platter. Remove excess fat that has accumulated in the pan (optional). Add water or stock to the pan and de-glaze by scraping and dissolving the brown bits on the bottom. Return the roast to the pan, cover it with the sliced onions and garlic, cover and bake in the oven for one hour.
Remove the cover, turn the roast, and continue to cook in the oven uncovered for another hour. Add more liquid if needed and stir the onions a bit after 30 minutes for even cooking.
Cover again and cook 1 hour more. The meat will be done when it is fork-tender. Remove the meat from the pot and let it rest loosely covered with foil.
Strain the sauce, de-fatting if necessary. Season sauce with salt and pepper if desired. If there is a shoulder bone remove it. Slice the meat. Separate it into chunks for serving. Serve the sauce over the meat after plating.
A few things we did differently: we used about 5 onions, not 3. Then after the roast was seared in the cast iron skillet, we took the roast out and threw the onions in there to cook a little and absorb the ghee and seasonings that were left in the pan. After this is when we added the stock and deglazed the pan. From here we put the roast in the crock pot and topped it with the onions and deglazed stock remnants. Put the lid on the crock pot and let it cook for 7-8 hours.
The next recipe is my husband’s creation. He’s the chef in the family. Move over Bobby Flay! If you are wondering if I come up with any recipes on my own, the answer is no. I was passed over on the innate culinary skills. Oh, but baking! I can make a mean dessert!! But that would be cruel to post here J
So this next recipe can almost be thought of as a continuation of the pot roast. Any time you make anything in a crock pot you are left with all the yummy juices and seasonings….don’t waste these!! This is what we (and yes by “we” I mean my husband) do anytime we make something in the crock pot. If we had a chicken in there then we make a chicken soup. So for the pot roast recipe our soup will be seasoned more in the line of a beef soup.
(Use whatever veggies you like, but this is what we used) and in any quantity you want:
1 large or 2 small sweet potatoes
3 small bell peppers, chopped and seeds removed (we used mini red, yellow, and orange)
1 green avocado, peeled and pit removed. Green, not black. You want it to be firm since it’s going in a soup.
2 zucchini squash
2 yellow squash
1 large yellow/sweet onion
6 cloves of garlic
1-2 Tbsp of ghee
2-4 Tsp of ground thyme
2-4 cups of beef stock
Salt and Pepper
Left over drippings and onions from the roast added in a large pot.
Heat large skillet over medium heat.
Add 1 tbsp of ghee and bring up to temperature.
Chop all vegetables (minus Garlic) to bite sized pieces.
Dice or mince garlic.
Sauté vegetables in ghee. Start with the “harder” vegetables (sweet potatoes, carrots, onions, bell peppers) and work your way down to the softer vegetables (squashes, avocado, etc.). You want to develop color in the vegetables and caramelize (but don’t burn!!). The longer you can sauté and caramelize without burning, the more flavor you’ll develop. Add more ghee as needed to keep things from sticking. Make sure to use plenty of salt and pepper, depending on your taste.
Save garlic until the last to keep it from burning and getting bitter.
Deglaze the pan with a cup of beef stock, simmer for 30 seconds to a minute, scraping the bottom of the sauté pan to pull off all of the yummy bits.
Add contents of the sauté pan to soup base from the roast in the pot.
Add as much additional beef stock to get the consistency in the soup that you like. We added the 3-4 cups and made it thinner. Add thyme to your taste. We like a lot and added another 4 tsp’s – trending more toward a French Onion Soup flavor. Bring up to a soft boil, reduce heat and slowly simmer. The longer you can simmer the more the flavors will combine, develop, and deepen. Of course, season to your taste. Does it need more salt? More thyme? Some heat (cayenne?)? Go with what you like.
Note: this will make your vegetables fairly soft. If you like more crisp/tender, you can skip the part where you sauté them and just add them to the soup base. However, it won’t develop the same flavor without that step.
Next week is my birthday and this will be the first time in thirty (oooohhhhh, you thought I was going to say, didn’t you????) some-odd years that I have not had a birthday cake. It’s ok. You can stop crying for me. I’m (ok, I’m going to have Troy and the kids do it…..who makes their own birthday treats??) going make Juli’s (from Paleomg.com) Sugar Detox Pumpkin Cake in a Mug with Chocolate Whip and her Sugar Detox Carrot Cake Pudding. Yes, they are making me two desserts. Kind of helps compensate for the lack of butter cream frosting this year. She created both of these desserts while on a 21 day sugar detox, and all ingredients are in our “four point foods” category. I’ll let you know how it turns out!
Ok, it’s time! Ready to start? Here we gooooo!!