AIP Cherry Balsamic Pot Roast Recipe (also Paleo & Whole30!)

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is more affordable while still providing acidity.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: brisket

Brisket can be a more economical cut for braising.

cherries

🥗Healthier: frozen cherries

💰Cheaper: canned cherries

Canned cherries are often less expensive and still add sweetness.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Water with bouillon cubes is a cost-effective alternative.

Dice one medium yellow onion and about 4-5 cloves of garlic (about 2 teaspoons).

Place the diced onion and garlic into a freezer bag.

Add 3 pounds of beef boneless chuck roast into the bag.

Pour in 1/2 cup of balsamic vinegar.

Add 3 tablespoons of olive oil.

Sprinkle in 1 teaspoon of dried thyme and 1/2 teaspoon of sea salt.

Add 10-12 ounces (about 2 cups) of frozen sweet pitted cherries into the bag.

Remove air from the bag, massage to mix ingredients, and lay flat in the freezer.

To cook, thaw the bag overnight or a couple of days beforehand.

For slow cooker: Pour contents of the bag into the slow cooker and cook for 6-8 hours.

For oven: Pour contents into a large oven-safe pot, cover, and cook at 350°F for 3-4 hours, checking after an hour for moisture.

If using the oven, add chicken or beef stock or water if it seems too dry.

For Instant Pot: Pour contents into the basin, add 1/2 cup of water, seal the lid, and cook on manual for 60 minutes at high pressure. Let it naturally release for 10 minutes before releasing the rest of the pressure.

Serve shredded beef with cherries and sauce over mashed cauliflower or with roasted vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens