Cranberry and Red Wine Pot Roast [Low Carb] [Paleo]

The cooler weather and meat sales must have prompted all of us meat-hungry heathen gluten free bloggers to think the same thing: beef roasts. Our virtual gf goddess Karina just made a fantastic looking beef stew and it seems that there is no shortage of other gluten free (and often dairy free, as this recipe is) roast and stew recipes. Hey, even the veggie-inclined gf bloggers are in full seasonal swing with a plethora of scrumptious cranberry recipes. Check out Melissa's Cranberry Sauce and the Cranberry Apple Turnover at Book of Yum.

1 ~3 lb. grass fed beef roast cut of choice
~2 c. fresh or frozen raw cranberries
2 organic carrots
1 large onion
2 jalapeños with seeds
~1/4 head fresh red cabbage
1 28 oz. can organic no salt added whole peeled tomatoes
2 c. torn fresh kale leaves
1 c. fresh collards
~1 c. dry red wine

sea salt and pepper
Italian seasoning
garlic powder
crushed red pepper
dash nutmeg

Optional Garnish and Toppings:
organic no sulfur raisins
dash hot sauce

First slice the jalapeño and roughly chop the onion and set aside. I used the Saladmaster to slice the carrots and grind up the red cabbage. Wash and pat dry the collards and kale, then either hand tear or roughly chop them.

Coat the inside of your Crockpot or electric skillet with nonstick cooking spray. Unwrap and wash the beef roast with cold water, drain, and place in the Crockpot or skillet. Season the meat. Add the chopped veggies, the cranberries, red wine, and tomatoes with juice.

Cover and cook on low for 8-10 hours. Serve with a few fresh cranberries, some raisins for topping, and extra fresh kale if desired. If you're not on low carb, then indulge in a heaping spoonful of nice hot organic brown rice with a little olive oil and sea salt or some baked red potatoes. Delicious!

I love a glass of red wine with this type of meal, but for those of you with anemia or vitamin B deficiencies (like myself), beware: Red wine, tea and coffee all contain tannins which interfere with the uptake and utilization of iron, thiamin and B12 in the body.

If you have trouble with onions, tomatoes, or spicy peppers, feel free to omit them and add lots of extra cranberries and/or some organic apple pieces for a fruitier roast.

Optional Gravy:
Dissolve about 2 T. of corn starch or arrowroot in cold water. Remove all of the meat and veggies from the Crockpot or skillet and stir in the cornstarch or arrowroot mixture. Mix the starch and juice from the roast well and thicken the juice into gravy by bringing the sauce to a brief ~2 minute boil, stirring constantly. Remove the gravy from the heat and serve immediately.

Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes


  1. Cindy - you have such a creative flair with ingredients! You definitely come from a science perspective, a culinary chemist of sorts. You put things together that aren't expected. I'm surprised when I read some of your ingredient lists, but then when I stop and think about it -- it makes sense and sounds so good! Nice job and it sure seems as though you and Jon eat well on a daily basis. Lucky guy! :-)

  2. Hi Melissa,

    Thanks! - though my 'creative flair' is more ignorance of proper cooking technique, if anything. I simply don't know the canonical combinations of food. My cooking is as free reign as my world view: "Harm None, Do As Ye Will." As the commercial goes, I cook/do/eat what I like (or what sounds good to me), so long as it doesn't harm our tummies :)

    Oh and thanks for the culinary chemist catchy phrase. It got me thinking of a good catch phrase for a cook+physicist. Still don't have one yet though... Any help?

  3. A phood-physicist?
    A culinary astro-artist?

  4. Cindy:
    This recipe looks AMAZING! However, I do not own a crockpot. How would you make this recipe sans slowcooker? Thanks!

  5. Katrina,
    Sure, you don't need a Crockpot to make this at all. I just find slow cookers useful for long work days- it is so nice to come home to a cooked dinner!

    You can just roast this guy at 300 degrees until the thickest part of the roast reaches ~150 degrees for medium done. A good summary of roasting techniques and temperature is at http://www.ochef.com/343.htm. The cooking time varies by roast type, fat trimming and marbling amount, and oven temperature. Keep in mind that grass-fed meat is not grain fed nor "fattened up" near the end of the cow's life, so there'll be less marbling and overall fat in a grass fed roast. This would reduce the cooking time slightly. If you are cooking a grass fed roast then a good site is http://www.americangrassfedbeef.com/tips-for-cooking-grass-fed.asp.
    I don't own any Jaccard meat tenderizer which is something that cooking reference site seems to sell, but they have good tips anyhow.

    If the outside starts to brown too quickly and you're concerned about it burning or drying out, then you can cover it loosely with aluminum foil.

  6. We're going to do a version of this today- Alex is flying in from Massachusetts to stay with me while Steve flies to Nashville.

    And hey- thanks for the shout-out on the stew!



  7. thanks for sharing this. I really feel hungry now.


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