Well, it’s official. There are only two weeks of summer left! In my neck of the woods, the temperature is already starting to drop. Soon, the leaves will begin to turn colors and plummet to the ground. I think it’s the perfect time for a Fall AIP paleo recipe!
Although I’m not looking forward to the chill coming my way, I do love many of the things that come along with autumn. I love fall clothes! All the beautiful colors and textures of fall clothes make me feel all warm and toasty. And, of course, I love the food! Warm, savory dishes, with spicy aromas, fill my kitchen. Rich, hearty AIP paleo meat, stews, and soups fill my family’s bellies. Yea, autumn is pretty cool around my house.
Now, if you’re one of those people looking for pumpkin flavored everything, you’re not going to find that here. I only have a couple of pumpkin dishes to offer. In fact, the proliferation of pumpkin recipes during this time of year makes my head spin. I just don’t like pumpkin that much. If y’all want to make everything taste like white chocolate, I’m in! But, pumpkin, no thanks.
Today’s recipe is the start of my fall offerings, AIP Paleo Balsamic Pot Roast. This slow simmered roast is filled with flavor. As it cooks, it will blanket your home with a lightly spiced aroma. And, the flavor is out of this world. It will warm you up, even on the briskest day.
Ingredients
- 1 1/2 pound grass fed pot roast
- 1tablespoon arrowroot starch
- 1 tablespoon olive or coconut oil
- 1 onion, sliced
- 2 cups water
- 1 bay leaf
- 1/4 cup balsamic vinegar
- 2 tablespoons coconut aminos
- 6 fresh basil leaves or 1 tablespoons dried
- 2 sprigs fresh parsley
- 1 teaspoon crushed garlic
- 1 tablespoon dried oregano
- salt, to taste
- 1 tablespoon arrowroot starch
Instructions
- Heat oil in large dutch oven or heavy pot, until very hot.
- Sprinkle arrowroot starch onto pot roast and massage into roast until well coated.
- Place roast into pot.
- Brown well on all sides.
- Once a nice brown crust has formed on roast, add water and onions.
- Stir, picking up all the little brown bits from bottom of pot.
- Add all other ingredients.
- Bring to a boil.
- Lower heat and simmer for 2 hours with lid on.
- Remove roast from pot.
- Set aside and allow to rest for 5 minutes before slicing.
- While roast is resting, whisk arrowroot starch into pot.
- Whisk well, over medium heat until gravy thickens.
- Remove from heat.
- Ladle onto sliced pot roast.
My next post will be a review of The Paleo Approach Cookbook by Sarah Ballantyne. This book is the companion cookbook to The Paleo Approach. If you’re not familiar with my posts, The Paleo Approach is the book that started my AIP paleo journey. It is the best book I’ve read to help explain autoimmune disease, in a clear, concise way. After reading The Paleo Approach, my autoimmune diseases finally made sense to me. Finally, all the pieces of the puzzle came together for me. I am beyond excited to write my review. I’ve already made a few of the dishes from this AIP paleo cookbook. They did not disappoint!
I have lots of great surprises coming to you this Fall! I have some fun giveaways, news, and recipes coming your way. This is going to be the best autumn EVER!
Tara Perillo
Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!
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