Slow Roasted Beef
Course: MainServings
6
servingsPrep time
8
hoursCooking time
40
minutesTotal time
8
hours40
minutesIngredients
- 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 u0026 pepper to taste
1-2 Tablespoons potato starch
Directions
- 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.
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