A few weekends ago, my grandmother invited me over to her new apartment for lunch. That may not seem like an especially impressive sentence, but as many of you know, that’s not all there is to it. To feed someone with dietary restrictions like mine (fructose malabsorption, Paleo, autoimmune protocol) can be a massive, massive undertaking.
I sent her a list of foods I can eat, and she came up with a most devastatingly delicious meal. I went back for seconds. And thirds. And since that weekend I’ve made it myself twice. It’s the kind of meal that I could eat every day.
One of the foods I am now a little confused about is summer squash. It seems most people say it’s OK for the autoimmune protocol, but seeds are a no-no, and they definitely have some major seeds in them. I’m including it in the recipe, even though it doesn’t appear in the photo because I’m personally going to avoid the squash for now.
- 1 large chuck roast
- 1 medium sweet potato
- 2 medium parsnips
- 1 summer squash
- 4 skinny carrots (or two large)
- 1 heaping tablespoon of lard
- 2 crushed bay leaves
- 1/2 teaspoon of salt
- 1/2 teaspoon of marjoram
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of basil
- 1/4 teaspoon of thyme
- 1/4 teaspoon of rosemary
Preheat the oven to 250˚.
In a dutch oven or cast iron pot, heat the lard over medium-high heat.
Mix together all seasonings and rub on the roast.
Brown both sides of the roast in the pot, then put in the oven with the lid on for 2 hours.
Wash and chop vegetables (except summer squash) and add around the sides of the roast. Put back in the oven for two hours.
If you are using the summer squash, add it in an hour before the roast is done.
Elimination Diet safe: No.