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Sunday Roast Beef

Updated: Feb 29, 2020

Combine the dry spices and (optional) seeds together and rub into the roast Original Recipe from:


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


  1. Preheat your oven to 250 degrees

  2. Rub the roast with the oil

  3. Combine the dry spices and (optional) seeds together and rub into the roast

  4. Roast can be refrigerated for up to 5 days if rubbed

  5. Pan sear in oil to crust the outside of the roast

  6. Place in roasting pan and arrange vegetables around it

  7. Combine wine, broth/water and garlic and pour into roasting pan

  8. Bake for 6-8 hours

  9. Check for desired tenderness, some cuts will eventually shred

  10. Remove and allow to cool

  11. 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

  12. You could spoon the juices over the meat as well (au jus style)

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