Last Updated on February 18, 2017 by Patricia Carter
SUMMARY: What do I feed 4000 pounds of twenty-four men the night before the big game?  SCD PALEO Pot Roast with Orange and Dates redic EASY and delic!  This dish has graced our table repeatedly over the years.  In fact, my boys request this dish when we feed their basketball team the night before big games.  Bonus:  Double it always.  This is an EASY make Ahead and Freeze.  I send it to school so my kidos slurp in extra immune boosting bone broth.  It travels over twenty-four hours as the ice in my cooler and feeds my ever expanding clan at the beach.  The secret ingredients:  Dates, apples, pineapple, allspice, red wine vinegar, OJ, and parsley (still coming out from under our garden’s blanket of snow) combine with the tenderness of a Dutch Oven.  Credit for this culinary redic delic creation goes back years to Mara from the SCD Breaking the Vicious Cycle yahoo blog. It is without a doubt my favorite amazing healing diet recipe. Add it to your arsenal!
Epigraph to How to eat Healing Whole Food
All you have to do is to pay attention; lessons always arrive when you are ready, and if you can read the signs, you will learn everything you need to know in order to take the next step.
— Palolo Coelho, The Zahir
SCD PALEO Pot Roast with Orange and Dates redic EASY and delic!
Pot Roast With Orange and Dates
Notes
Fat removal tips. The need for fat removal is your call. If you are using quality grassfed meat, you may not want to remove the fat or if you do, save it for later saute use. If you are not using quality beef, I would remove and discard the fat as best as possible. A good way to do this is to let the dish cool, plate the beef for shredding, and then strain the sauce through a fine mess strainer. Return the solids to the pot. Pour the liquid into a gravy fat separator to separate out the fat. Add the de-fatted sauce back to the pot; discard the fat. Alternatively, the sauce can be chilled and the layer of fat will solidify on the top which can then be removed.
Ingredients
- 2 1/2 pounds boneless beef chuck roasts
- 3 Tbsp coconut oil or extra virgin olive oil, divided
- 1 pound onions, thinly sliced
- 6 Tbsp red wine vinegar
- 1/2 tsp ground allspice (can instead sub a heaping 1/8 tsp each cinnamon, cloves and ginger)
- 2 cups SCD bone chicken broth
- 1 cup Tropicana Pure Orange Juice
- 1/2 cup tomato sauce (Should be organic. Can also use reduced tomato juice, chopped fresh tomatoes, or jarred tomatoes)
- 1 cup apples (Should be organic)
- 1/2 cup pineapple, diced. (Can omit pineapples and instead bump up diced apples to 1 1/2 cups)
- 1/2 cup dates, pitted and chopped
- 2 carrots, sliced thin on the diagonal (optional)
- 1/2 cup chopped fresh parsley, torn kale, or a bit of cilantro
Instructions
- Preheat convection oven to 275F. Use 300F for a conventional oven.
- Sprinkle roasts on each side with salt and pepper.
- Heat 1 Tbsp of oil in a Dutch Oven (or heavy bottom wide ovenproof pot) over medium-high heat.
- Add the roasts; brown by cooking each side about 8 minutes adding more oil as needed. Transfer to a plate.
- Add 1 Tbsp of oil and onions to pot. Saute until dark brown, stirring often, about 10 minutes.
- Mix in vinegar and allspice; simmer until reduced to a glaze, scraping up browned bits.
- Add broth, orange juice, and tomato sauce; bring to a simmer.
- Return roasts and juices to the pot.
- Sprinkle in apples, pineapple, dates, and carrots; Sprinkle parsley over the top.
- Cover pot; place in oven. Bake roasts 3 to 5 hours till cooked through.
- Remove from oven. Tilt pot; spoon off fat from top of the sauce. See notes.
- Cool uncovered 1 hour. Shred beef using forks.
Dutch Oven LOVE, but a heavy bottom pot works in a pinch
A Dutch Oven is a one dish kitchen wonder tool!  A Dutch Oven is a heavy cast iron pot that has durable porcelain enamel interior coating, that cooks on stove-top and then moves to the oven!  Ditto for the lid but it’s design goes farther as it usually promotes condensation that drips and bastes during cook.  If you don’t own a Dutch Oven, a heavy bottom wide ovenproof pot will suffice but be on the lookout for one on clearance in Marshall’s, TJMax, or Tuesday Morning!  Purchasing is worth the investment; I actually cook all of my stews and soups in a Dutch Oven.  My favorite brands are Le Creuset (pricey) or Cuisinart (reasonably priced).  Though I don’t own a Lodge brand (reasonably priced), it probably is great too given that a Lodge cast-iron skillet is the BEST (my opinion)!  Kohl’s Food Network brand Dutch Oven (reasonably priced especially with coupons/rebates) I also own, but I am bummed with it because the bottom porcelain enamel coating seems very thin.
Tastefully yours in health through awareness,
♥ Last updated: February 18, 2017 at 8:54 am  To add that a substitute for 1/2 tsp ground allspice is a heaping 1/8 tsp of each cinnamon, cloves and ginger.
