After busy in the march on weekdays, I long to help my family to have a couple of days of tranquility, rest and simple, delicious homemade food.
My husband works a zillion hours a week (yes a trillion is what you feel, not what really works!), And has included leftovers on your desk for breakfast, lunch and dinner all week – on weekends I love to treat your favorites right out of the oven, and this simple roast definitely tops the list.
promise this is not a lot of work! You will be surprised by the hands of time it takes! – And to be tested as you have been working in the kitchen all day
Print How to make a simple roast beef Author: Renee – www.raisinggenerationnourished.com ingredients
- 3lb grassfed roast
- 1 chopped onion into pieces
- 3 carrots chopped into pieces
- enough to feed his family potatoes (I love the small red or yellow potatoes halved, but definitely the burns work rooms.)
- 3-4 cups of red wine, beef bone broth or water (or any combination)
- 2-3 cloves garlic, minced
- 2 teaspoons dry
- sea salt and pepper to taste (rich in salt!)
- Get the onion, carrot and potato down on your roaster pan or slow cooker.
- Rinse and dry your roast and place in the center of the baking dish or slow cooker.
- Pour wine over the meat, sprinkle seasonings and get chopped garlic on top of roast and some in the liquid. Sprinkle some of the seasonings over the vegetables in the pot too.
- Put the cover on your toast or slow cooker. Bake in toaster oven in the pan at 275 degrees for 3-4 hours, or in the pot simmer for 8-10 hours.
- If you want to make a “gravy” or “sauce” of the roast, strain the liquid in the bottom of the pan after the meat cooks. Simmer the liquid into a small saucepan and add the rice flour 2/1 TB TB shaken in a few water to help thicken the sauce.
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- Change up the seasonings to your taste! It is Italian or use the traditional rosemary!
- I grew up with my roast beef simmered in French onion soup – I still love the taste profile, and sometimes does that way, but prefer to use homemade onion soup French to avoid MSG and other additives. Besides … there’s nothing like the taste of homemade version!
- If the roast has a bone marrow , you can get the marrow out on their beef – I like to eat with our potatoes – my girls eat well spoon . Save the bone in a freezer bag in the freezer to make beef bone broth.
- what really makes a difference for buying beef from a source grassfed. The nutritional profile is much higher than that of conventionally raised beef. Ask around in the markets or butcher shops of farmers in your area for a grassfed source. Tour of the farm. Ask questions. Many of them offer a “side” of the meat where you can buy a quarter, half, or whole cow at a reduced price.
- I have a very simple roasting pan works perfectly! Nothing fancy!