This simple roast beef recipe is a classic for a holiday dinner, but it’s also good for any weekend when you want something that’s basically easy to make but you have time to let it hang out in the oven for a while you do other things. It does take an hour and a half in the oven, but the prep time is short and easy, and the cooking process really does most of the flavor-creation work without a lot of fuss from the cook.
If you’re working on your Paleo holiday recipe repertoire, this one would be very good with mashed potatoes (or mashed cauliflower, if you don’t eat potatoes). Or try it with roasted Brussels sprouts or really any other hearty winter vegetable.
The big question with a Paleo roast beef recipe is “if roast beef sandwiches are off the menu, what do I do with the leftovers?” And the answer is…anything you like! Eat them plain with mustard and horseradish, roll them around carrot sticks or pepper strips for lunchboxes, put them in an omelet or another egg dish, or throw them into a beef and vegetable soup for a few minutes at the very end of the cooking time. Why not just try out the recipe and see how you’re inspired?
Garlic And Rosemary Roast Beef Recipe
Protein: 87g / %
Carbs: 10g / %
Fat: 57g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2½ lb. round roast
- 2-3 garlic cloves, minced
- ½ cup beef stock
- 2 cups pearl onions, peeled
- 2 fresh rosemary sprigs
- Olive oil
- Sea salt and freshly ground black pepper
- Preheat your oven to 375 F.
- Rub the roast with olive oil, minced garlic, and season with salt and pepper to taste.
- Place the roast in a roasting dish and pour the beef stock around the meat.
- Surround the beef with the pearl onions.
- Place the rosemary sprig on top of the beef, place in the oven, and roast for 45 minutes to 1 hour.
- Reduce the heat to 250 F and cook for another 15 to 20 minutes.
- Remove from the oven and let rest for 10 minutes before slicing.