Cranberry Orange Braised Roast
(AIP, Paleo, Whole30, GF, DF, Soy free, Nut free)
Ingredients
- 3 Tbsp avocado oil (or EVOO)
- 3-4 lb chuck roast
- sea salt
- cracked black pepper (omit for AIP)
- ground cardamom
- 1-2 Tbsp apple cider vinegar
- 1 red onion diced
- 1 cup carrots diced
- 2 cups fresh cranberries divided
- 5 cloves garlic chopped
- 1 cup chicken bone broth
- 3 naval oranges zested and juiced (about 3/4 cup juice)
- arugula for serving
Instructions
- Preheat your oven to 350F (177C).
- Heat your Dutch oven on your stove over medium high heat and add the avocado oil. You want enough to cover the bottom of the pot.
- Season your roast with generous amounts of sea salt, cracked pepper, and cardamom. You want a nice thick layer of spices on either side of the meat.
- Next, sear your meat in the hot Dutch oven for 3-4 minutes per side. Remove from the pot and set aside.
- Deglaze your Dutch oven by drizzling a small amount of apple cider vinegar into your pot and scraping off any bits of meat that have stuck to the bottom.
- Add your onion, carrots, and 1 cup of cranberries to the pot and sauté until the onions become translucent, about 5-7 minutes.
- Add the garlic and cook for another minute, or until it becomes fragrant.
- In your blender, add the bone broth, zest and juice of 3 naval oranges, and the remaining 1 cup of fresh cranberries. Blend until very smooth.
- Turn off your stove and push your veggies to the sides of your pot to make room for your roast.
- Add the roast to the Dutch oven, pour the blended liquid all over the veggies, around the meat, and place the lid on the pot.
- Place it all in your preheated oven and let it cook for about 2.5-3.5 hours. You want it to be tender and falling apart, so check it after 2 hours, and add 30 minutes increments, as needed.
- Once the meat is done, remove the pot from the Dutch oven, and slice the meat into servings. Reserve the remaining gravy that's in the pot.
- Serve with a side of arugula and top with the reserved gravy.