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This grass-fed garlic rosemary roast beef recipe is perfect for Sunday dinner (or any night of the week). It’s a classic meal that is filling and also makes great leftovers. I don’t often have grass-fed roasts on hand, but when I do, this is my go-to meal. Lots and lots of garlic and fresh rosemary is key. If you notice in the picture above, I use A LOT of garlic!
You can use whatever vegetables you like, as well as whatever seasoning you want. Roasts are so simple and forgiving. As long as you don’t overcook it, there’s really nothing you can do to mess it up! Always make sure you take the roast out at a minimum of 10 degrees cooler than your final temperature, as it will continue to cook after it has left the oven.
Leftovers taste great on cold sandwiches, or sliced up thin and sautéed in some coconut oil with a generous sprinkle of my homemade blackening seasoning. I almost like the leftovers better than the main dish … almost. 😉
Grass-fed Garlic Rosemary Roast Beef and Veggies Recipe
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- 1 grass-fed roast (approx. 3 pounds)
- 15-20 cloves garlic, smashed (I used my food processor to turn into a paste)
- 3 sprigs fresh rosemary
- Salt and pepper
- Veggies of your choice, chopped into bite sized pieces
- 1/2 cup coconut oil (melted)
1. On the day before you plan to cook the roast, smash or purée the garlic cloves and the rosemary leaves into a paste . Rub the mixture all over the outside of the roast. Generously salt and pepper the roast. Cover and store in the fridge overnight.
2. When you’re ready to cook, remove the roast from the fridge and let sit at room temp for at least 30 minutes to take the chill off of the meat. I usually let mine sit for an hour.
3. Preheat the oven to 400° degrees.
4. While the oven is warming up, cut your veggies and place them in the pan with the roast. I use my 9″ x 13″ Pyrex baking dish. Use whatever veggies you like.
5. Melt you coconut oil and then drizzle it over the veggies. Season with salt and pepper.
6. Place the roast in the oven, uncovered, and cook at 400° for 15 minutes, then reduce heat to 300°.
7. Cook for 60-75 minutes and test the temperature:
- Rare = 120°
- Medium-rare = 130°
- Medium = 140°
- Medium-well = 150°
- Well = 160° and above
8. Keep in mind that the roast will continue to cook after it is removed from the oven, so if you want it medium, remove it from the oven when it is at 130° (medium-rare). Cover and let stand for 10-15 minutes.
9. Slice and serve with the veggies and gravy. Enjoy!
Hey AIP (and even non-AIP) Friends! Listen Up! It’s Finally Time for “FAST” Food on the AIP!
Yes, you read that right. FAST FOOD on the AIP! How is that even possible you ask? Well, I’ll tell you:
The Instant Pot!
Yes, this small kitchen appliance will take your healing autoimmune protocol meals to a whole new level of deliciousness and simplicity. You’ll be preparing gourmet, restaurant-style dishes in the comfort of your own home, easily and quickly.
I know, it sounds too good to be true, but I assure you, it’s not. And listen, while this eBook was created for our AIP friends, everyone will LOVE the nourishing, real food recipes in this book, regardless of your eating style.
I’ve done the AIP twice in my life, once for 6 months and then the second time for about 18 months. Both times I found myself struggling with the amount of time it took to prepare my food. And, because our food choices are limited, especially during the initial healing phase, I started to get really bored and stuck in a rut with food.
That is why I am so passionate about The Paleo AIP Instant Pot Cookbook that myself and 36 other experienced AIP bloggers and practitioners have put together just for you. We created this resource as a way to help you alleviate the burden of time and energy that comes with cooking AIP meals from scratch.
This is the first digital eBook written specifically for the AIP community using the Instant Pot. This book:
- Focuses on the pressure cooker function, creating fast and delicious meals. Are you nervous about using a pressure cooker? No worries. There’s a tutorial in the front of the e-cookbook.
- Features over 140 recipes, including Broths, Sauces/Condiments, Vegetables, Poultry, Meat, Seafood, Organ Meat, and Dessert.
- Special diet modifications: Over half the recipes in this e-cookbook can be easily modified for Low-FODMAP, GAPS/SCD and Coconut-Free diets. (Charts are included at the back of the book.)
- Packed with flavor with such diverse recipes as: Bone Broth (of course), Cranberry BBQ Sauce, Marinara Sauce, Cauli-fredo Sauce, Bacon Orange Cherry Jam, “Baked” Sweet Potatoes, Cauliflower Rice, Artichokes with Lemon Tarragon Dipping Sauce, Smothered Okra, Creamy Kabocha Squash Soup, Fall Off the Bone Whole Chicken, Mole Chicken with Bluecumber Salsa, Lemongrass and Ginger Chicken Zoodle Soup, Stuffed Acorn Squash, Turkey and Gravy, Speedy Chili, Teriyaki Garlic Beef, Ukrainian Borscht, Sticky Pork Short Ribs, Pork Vindaloo, Lamb and Apricot Curry, Simple French Navarin Lamb Stew, Chicken Liver Pâté, Steak and Kidney Stew, Tongue Tacos, Jambalaya, Steamed Crab, Leek and Shrimp Risotto, Salmon and Sweet Potato Chowder, Poached Pears, “Chocolate” Cake, Pina Colada Tapioca Pudding, Mini Pumpkin Pies, and over 100 other fabulous recipes!
- Written by 37 AIP bloggers who have used the paleo autoimmune protocol to improve their own health. The result is a book far better than any one person could have created alone.
It’s time to stop using all of your precious time and energy slaving away in the kitchen. Eating real food can be time-consuming enough, but adding the AIP on top of it can lead to even more work.
Now you can FINALLY enjoy “fast” food on your healing protocol. Less time, less stress, more flavor. You deserve it. Learn more about the Paleo AIP Instant Pot Cookbook and how to download your copy here (or just click on the image below).