Perfect Paleo Winter Beef & Root Vegetable Roast

dutch carrots zucchini mushrooms
Standard

winter herb roast vegetables

I thought I’d put something from my actual diet up on this blog instead of bombarding you guys with more lusty photos of candy-covered crap.

Blog-stalkers, meet the cow from last nights’ dinner

beef eye round roast paleo

Since I’m back to Paleo cavewoman food,

I decided to give cooking a beef roast a crack. As it turns out, this is probably one of the easiest things I’ve made so far with the only icky bit trimming the excess fat and rubbing it with herb-infused olive oil (I know, I’m a princess haha).

I used a beef eye round or round (rump) steak joint of topside, which is a lean cut lacking in marbling. Moderately tough, it needs to be prepared with slow moist-heat methods to tenderize the meat and maintain moisture- jack up the heat too much in the oven and you’ll get a big piece of jerky!

Recipe below to spread love and joy of the simple things in life 🙂
Stay warm (or enjoy pointing and laughing all you Northern hemisphere folk!)

Love,

sky_sig2

Rib in the beef cut chart.

Rib in the beef cut chart. (Photo credit: Wikipedia)

Perfect Paleo Winter Beef & Root Vegetable Roast

Hearty serving for 2 carnivores

Ingredients

1-1.5kg Beef Eye Round Roast
1 bunch of baby dutch carrots
1 medium eggplant, cut into rough wedges
1 medium zucchini
Mushrooms, any size and amount to your liking

1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
1 bulb of garlic
Extra Virgin Olive Oil
Celtic sea salt
Organic seeded mustard
Freshly ground black pepper

Feel free to add sweet potato to the roast mix, however I’m on a low-carb diet until further notice so have skipped adding this lovely nutrient-rich vegetable.
 

Preparation guideline

Setting the fan forced oven to cook at 160°C, these are the approximate times it’ll take to get your roast to the following consistencies:

– Rare: 20 mins per 500g,
– Medium: 25mins per 500g,
– Well done: 30 mins per 500g

For a juicier roast, time permitting, cook at 130°C for 60 minutes per 500g (for medium).
Always rest a beef roast for 10-20 minutes after cooking to allow the juices to redistribute.
 

Method

– Roughly separate herbs and combine with salt, pepper and olive oil in a small bowl
– Allow to rest (time permitting) before rubbing over the meat

– Trim the roast of excess fat
– Peel and roughly chop your garlic into halves
– Make a few incisions into the meat and push the garlic inside to add flavor as it roasts

– Wash the vegetables and roughly chop them (no need to peel)
– Scatter all the veg, left over garlic and herbs into a roasting tray (I lined mine with baking paper to stop them from sticking) and drizzle with oil out

– Place the roast over the vegetables and drizzle any remaining herb and olive oil mixture, rubbing it into the meat
– Season wtih Celtic sea salt and pepper
 
 

Chuck it in the oven, watch the timer and there you have it- a scrumptious roast to warm up a cold Autumn night with a massive protein punch to keep those tummies full!

 

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