Herb Crusted Oven Roast with Sweet Onion Gravy

We’ve teamed up with our friends at PRE Brands to bring you this delicious Paleo recipe that’s perfect for the holidays.

Servings: 4-6 | Prep Time: 15 min |Active Cook Time: 10 min |Passive Cook Time: 1 hour 15 min

Ingredients:

  • 4 medium yellow onions, sliced
  • 2 cups cubed root vegetables (such as carrots and rutabagas)
  • 1-1/2 lb beef chuck roast (remove from refrigerator 30 minutes prior to cooking)
  • 2 tsp sea salt, divided use
  • 1 tsp black pepper, divided use
  • 1/4 cup fresh rosemary, roughly chopped
  • 1/4 cup fresh sage, roughly chopped
  • 1/4 cup fresh thyme, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 1 TBSP olive oil
  • 1 tsp apple cider vinegar

Directions:

  1. Preheat oven to 500°F. Line a large roasting pan with parchment paper. Layer onions and root vegetables on the bottom of the roasting pan.
  2. Season the roast with 1 teaspoon of the salt and 1/2 teaspoon of the pepper, then place it on top of the veggies in the roasting pan.
  3. In the bowl of a food processor, place the rosemary, sage, thyme, garlic, olive oil, vinegar, the remaining teaspoon of salt, and the remaining 1/2 teaspoon of black pepper. Process until well combined but still slightly chunky. Rub herb mixture over the entire roast.
  4. Place roast in the oven and bake for 15 minutes. Reduce heat to 250°F and bake an additional 1 hour or until the internal temperature reaches 130°F on a meat thermometer. Remove pan from the oven and let the meat rest for 10 minutes.
  5. Pour the juices from the pan into a food processor, along with the cooked onions. Place the cooked root veggies in a bowl and cover to keep warm. Process the juices and onions until smooth, adding a little water, if needed, to thin it out. Pour gravy into a serving container.
  6. Carve the roast into 1/2-inch thick slices. Serve with the roasted root veggies and onion gravy.

The post Herb Crusted Oven Roast with Sweet Onion Gravy appeared first on Paleo Magazine.

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