Gluten-Free Organic Juniper Pot Roast

This recipe came to me while I was out for a run one rainy afternoon. My thoughts were on creating an elegant spin on the traditional pot roast dinner. I was considering juniper and bay, a combination I had not yet tested, but my sense was that juniper may impart a nice flavor and compliment the flavors of bay and beef agreeably. I tested various formulas in my mind as I traversed the hillside streets overlooking the Puget Sound. As I rounded a particular bend, I noticed a lovely stand of juniper bushes. Juniper varieties grow prolifically in the Pacific Northwest and serve as a wonderful ornamental. Though this particular variety was not that which produces edible berries, it was perfect confirmation for my creativity and spurred me to fashion up this recipe.

In European cuisine, juniper berries are used as a traditional seasoning in meat dishes. While there are six species of juniper which produce edible berries, there are a wide variety of evergreen trees in the juniper family. Gin was originally produced as a form of medicine derived from juniper berries. Their juice is a natural stimulant and diuretic, with additional usefulness as a urinary antiseptic. The juice may be ingested as a digestive tonic and is helpful in the relief of flatulence and gas. Juniper is also a depurative and a sudorific, meaning it helps cleanse toxins from one’s blood and increases the frequency of urination and perspiration. The stimulant properties of juniper help encourage more efficient organ function.

Juniper offers extensive health benefits. It is utilized in the treatment of ailments from rheumatism and arthritis, to cystitis and catarrh. The antiseptic properties of juniper berries make them an effective topical agent for wounds which are slow-to-heal. Tea derived from juniper berries may be used to wash joints as to relieve pain and soreness. Juniper extract is an essential oil in aromatherapy, and because of its astringent properties, is said to be effective in treating toothaches and strengthening gums. It can also be massaged into aches to relieve pain or applied to skin infections. Note that is is not recommended for pregnan women to consume juniper berries.

This is one of those meals that are loved by all in our home. I rarely have much left over. I opt not to use spice bags, rather savoring the bits of herb fragments present in the final dish. The juniper berries do lend an occasional slight crunch while imparting a gentle burst of juniper flavor.

Gluten-Free Organic Juniper Pot Roast
2 T. organic olive oil
2-1/2# organic grass-fed chuck, top-round or bottom-round roast
1 small organic yellow onion, chunked
1 large organic shallot, chunked
8-10 organic garlic cloves, minced
2 t. sea salt
1 t. fresh ground organic pepper
1 bottle full-bodied red wine (Shiraz, Cabernet or Grenache are good selections)
2 T. organic juniper berries
4 fresh organically grown bay leaves, crushed
1 t. fresh organic thyme leaves, crushed
Organic gluten-free beef broth, if needed

Heat olive oil on medium-high in a heavy 7-quart casserole (with a lid). Sprinkle sea salt on the roast and place salted-side down in the pan. Sprinkle the remaining sea salt on the roast. Allow the salted side to thoroughly brown then turn the roast to brown the other side. Add the garlic, allowing it to cook for 1-2 minutes before placing the onions and shallots around the edges of the roast. Stir to ensure they are cooking evenly. Once they begin to take on a translucent quality, add the ground pepper, juniper berries, bay, and thyme. Pour the wine over the roast using just enough to cover. If more liquid is needed, incorporate some beef broth into the recipe, otherwise, leave it out. Cover the roast and reduce the heat to medium low. Allow the roast to simmer for 3 ½ to 4 hours, checking it occasionally or not.

When the roast is ready, if you wish to create gravy, remove the roast from the pan and bring the juices to a rolling boil. In a glass jar with a tight fitting lid, vigorously shake 1/3 c. cold water with 1-2 t. arrowroot powder. Whisking the juices continuously, pour the arrowroot mixture into the boiling juices, adding slowly until the desired thickness is achieved. I like mine thin, so if you prefer a thicker sauce, you may choose to add more arrowroot powder to the mixture.

This entrée pairs nicely with Dairy-free Garlic Mashed Parsnips and Potatoes and a glass of full-bodied red wine. Compliment with Sautéed Dandelion Greens with Shallots and you have a delightful and robust meal.

Bon appétit!


©2010 Taylor Donovan
source: taylorstable.com