Slow Roasted Beef
2014-08-13 22:50:25
The Rub
- 1/8 cup coarse pink Himalayan salt
- 1/8 cup mixed flax, sesame and hemp seeds, combined (optional)
- 1/4 cup paprika
- 1 teaspoon fresh ground pepper
- 2 Tablespoons sugar (rapidura or coconut sugar)
- 1 teaspoon garlic powder
- 2 teaspoons dried italian spices (optional)
The Roast
- 3-4 pound beef roast
- 2-3 Tablespoons coconut oil
- 6-8 carrots, halved
- 4-6 sweet/regular potatoes, quartered
- 2 onions, quartered
- 1 cup red wine
- 1 cup beef broth or water
- Pink Himalayan salt & pepper to taste
- 1-2 Tablespoons potato starch
Instructions
- Preheat your oven to 250 degrees
- Rub the roast with the oil
- Combine the dry spices and (optional) seeds together and rub into the roast
- Roast can be refrigerated for up to 5 days if rubbed
- Pan sear in oil to crust the outside of the roast
- Place in roasting pan and arrange vegetables around it
- Combine wine, broth/water and garlic and pour into roasting pan
- Bake for 6-8 hours
- Check for desired tenderness, some cuts will eventually shred
- Remove and allow to cool
- Gravy can be made by adding a Tablespoon or two of potato starch to 1/2 cup of cold water, shake well and slowly pour into the beef drippings
- You could spoon the juices over the meat as well (au jus style)
Notes
- Serve with a fresh green salad and a side of green beans.
The Keyes Ingredients https://thekeyesingredients.com/