Keto Rheinischer Sauerbraten (Marinated Pot Roast) with Rutabaga Mash

Ingredients

• 3 pounds Beef chuck roast
• 1 cup Red wine vinegar
• 1 cup Water
• 1 large Red onion
• 1 large Carrot
• 1 large Celery stalk
• 6 Juniper berries
• 2 Bay leaf
• 4 Cloves
• 2 medium Rutabaga
• 1/2 cup Coconut milk
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1To prepare the marinade, slice the 1 large red onion, 1 large carrot, and 1 large celery stalk into 1/4-inch rounds or pieces. In a large non-reactive bowl, combine the 1 cup red wine vinegar, 1 cup water, the sliced red onion, sliced carrot, and sliced celery, along with the 6 juniper berries, 2 bay leaves, and 4 cloves.
2. 2Add the 3 pounds beef chuck roast to the marinade in the bowl, ensuring it is fully submerged. Cover the bowl tightly and refrigerate for a minimum of 24 hours and up to 3 days, turning the roast occasionally to ensure even marination.
3. 3Remove the 3 pounds beef chuck roast from the marinade and pat it thoroughly dry with paper towels. Reserve all of the marinade, including the vegetables and spices, in the bowl.
4. 4In a 6-quart (or larger) Dutch oven or heavy-bottomed pot, heat the 2 tablespoons olive oil over medium-high heat until the oil shimmers. Carefully add the dried beef chuck roast and brown it on all sides for 3-4 minutes per side, until a deep brown crust forms. Remove the browned roast and set it aside on a plate.
5. 5Pour the reserved marinade, including all vegetables and spices, into the same Dutch oven or pot. Bring the liquid to a simmer over medium-high heat. Return the browned beef chuck roast to the pot, ensuring it is mostly submerged in the liquid. Reduce the heat to low, cover the pot tightly, and cook for 3 hours, or until the beef is fork-tender and an internal temperature of 200-205°F (93-96°C) is reached.
6. 6While the roast is cooking, prepare the rutabaga mash. Peel the 2 medium rutabagas and cut them into 1-inch cubes. Place the rutabaga cubes in a large pot, cover them with water, and bring to a boil over high heat. Boil for 15-20 minutes, or until the rutabaga is very tender when pierced with a fork.
7. 7Carefully drain the cooked rutabaga cubes. Return them to the pot and add the 1/2 cup coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash the rutabaga with a potato masher or fork until it is smooth and creamy.
8. 8Carefully remove the cooked beef chuck roast from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Strain the cooking liquid through a fine-mesh sieve into a separate bowl, pressing on the solids to extract all liquid, then discard the solids. Serve the shredded beef immediately, spooning the strained sauce over it, alongside the rutabaga mash.

Substitutions

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