SCD Sunday Pot Roast
Note: check all seasonings to make sure there are no added fillers or sugars. If you are having a hard time finding pure spices check out San Francisco Herb Company.
1 tsp. seasoning salt
1 T. dried minced onion
1 T. dried bell pepper or 2 T. minced fresh bell pepper
1/2 tsp. freshly ground black pepper
1/2 tsp. dried thyme
1/4 tsp. paprika
1/4 tsp. garlic powder
2 T. dried parsley flakes
1 small can (5.5 oz) Campbells tomato juice
2-3 lb roast
small red potatoes, not SCD legal but I put them in for my family. I don't eat them.
Combine all of the spices (the first 8 ingredients) in a small bowl. Rub mixture into the roast, coating all sides. Place the roast in a dutch oven or roasting pan with a lid. Place carrots, onion, and potatoes if using around the roast. Pour the tomato juice over everything.
Cover and place in oven at 225 degrees. Bake 3 hours. Turn the heat up to 325 degrees and bake one more hour. Take the internal temperature of the roast, it should read between 160-170 degrees for a well done roast. Continue baking until this temperature is reached.
Remove from oven. Separate vegetables from the meat. Let the meat rest for 10 minutes. Strain the juices. I reserve some for myself (SCD legal) and thicken the rest using cornstarch for gravy (NOT legal) for my family. Slice the meat and serve with vegetables and juice or gravy on the side.