Chuck roast has enough connective tissue that a long, slow braise turns it fall-apart tender without any help from grains or nightshade-heavy sauces. Carrots soften into the cooking liquid and rosemary perfumes the whole pot, so the finished dish tastes like it took far more effort than it did.
Ingredients
- 2 lb beef chuck roast, cut into large chunks
- 2 tbsp avocado oil
- 1 lb carrots, cut into thick rounds
- 2 cups bone broth
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp fine sea salt
- 1/2 tsp black pepper (omit for strict AIP)
Instructions
- Heat avocado oil in a heavy pot or Dutch oven over medium-high heat.
- Season beef with salt and sear in batches until deeply browned on all sides, about 8 minutes total. Remove and set aside.
- Add carrots to the same pot and stir for 2 minutes, scraping up any browned bits.
- Return beef to the pot, add bone broth, rosemary, and bay leaves. Bring to a simmer.
- Cover, reduce heat to low, and braise for 2 hours, until the beef shreds easily with a fork.
- Discard bay leaves and rosemary stems before serving, and spoon the pan juices over the top.
Nutrition Facts (per serving)
| Calories | 410 |
| Total fat | 22g |
| Total carbohydrates | 9g |
| Dietary fiber | 2g |
| Protein | 42g |
| Sodium | 580mg |
Why This Is Good for Your Gut
Long-braised beef releases collagen into the broth, which supports the gut lining and provides glycine for digestive tissue repair. Carrots offer gentle, well-tolerated soluble fiber, and leaving out onion and garlic keeps the fermentable load low for anyone managing SIBO symptoms, the same low-FODMAP thinking behind our guide to the Autoimmune Protocol Diet.
This tastes even better the next day once the flavors settle, so it's worth making a double batch, or freezing extra broth to start a pot of our Beef Bone Broth Vegetable Soup.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
