Holiday Market Paleo Roast (Printable)
Wholesome grass-fed beef roast with root vegetables and herbs, perfect for festive gatherings.
# List of ingredients:
→ Meat
01 - 3.3 lbs grass-fed beef roast (sirloin or chuck), trimmed
→ Vegetables
02 - 4 medium carrots, peeled and cut into 2-inch pieces
03 - 3 parsnips, peeled and cut into 2-inch pieces
04 - 2 medium red onions, peeled and quartered
05 - 1 small bulb fennel, trimmed and sliced
06 - 4 cloves garlic, smashed
→ Herbs & Seasonings
07 - 2 tbsp fresh rosemary, chopped
08 - 2 tbsp fresh thyme, chopped
09 - 1 tsp coarse sea salt
10 - 1/2 tsp freshly ground black pepper
→ Fats & Liquids
11 - 3 tbsp olive oil or melted coconut oil
12 - 1/2 cup beef bone broth
# Steps:
01 - Preheat oven to 400°F.
02 - Pat the beef roast dry with paper towels. Rub with 1 tbsp oil, salt, pepper, rosemary, and thyme.
03 - In a large roasting pan, toss carrots, parsnips, onions, fennel, and garlic with remaining oil and a pinch of salt. Spread evenly in the pan.
04 - Place the seasoned roast on top of the vegetables. Pour bone broth into the pan.
05 - Roast uncovered for 20 minutes, then lower oven temperature to 340°F.
06 - Continue roasting for 1 hour, or until the beef reaches an internal temperature of 130°F for medium-rare.
07 - Remove the roast from the oven, cover loosely with foil, and let rest 15 minutes before slicing.
08 - Toss vegetables in pan juices and serve alongside sliced roast.
# Expert Advice:
01 -
- Everyone gets that cozy holiday feeling without needing hours of babysitting
- The vegetables cook right underneath catching all those gorgeous beef drippings
02 -
- Pulling the roast at 55°C (130°F) is crucial it keeps cooking while resting and lands at perfect medium-rare
- Dont crowd your roasting pan or the vegetables will steam instead of roast
03 -
- Invest in a good meat thermometer its absolutely worth it for foolproof results
- Toss the vegetables halfway through cooking if theyre browning unevenly