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Want a recipe that is health-promoting which can be enjoyed by everyone for your holiday party, family event, or just an everyday meal? Try this grass-fed roast beef recipe, rich in vitamin B12, selenium, and omega-3s. These nutrients are food for the brain, helpful when one is coping with the stressors or wanting to promote healthy aging and cognition.
- 4 + lbs. Organic, Grass-Fed Bottom Round Beef
- Sea Salt, Redmond Real Salt or Herbamare
- Organic Black Pepper
- 8 Fresh, Organic Garlic Cloves or Garlic Powder
- Arrowroot Flour or Kuzu Powder
- Casserole dish and small rack or a full-sized baking pan with rack
- Cotton String (Butcher’s rope)
1. Take beef out of the fridge for 1 hour or so, to come to room temp. This helps it to cook evenly.
2. Tie it up with cotton string to help it hold its shape and cook evenly.
3. If using fresh garlic, make 8 small cuts with a paring knife into the sides of the roast. Peel 8 small garlic cloves and push each piece into the slices you made with the knife. If you don’t have fresh garlic you can use garlic powder on the outside in the next step.
4. Coat the top, bottom, and sides with salt and pepper. Be generous. This is a thick roast. Fresh cracked pepper is great, but pre-ground works well also.
5. Preheat oven to 375ºF. Place beef in a roasting pan with a rack.
6. Roast at 375ºF for 30 minutes in the center rack of the oven. Then lower the temperature to 225ºF for another hour. Check with a meat thermometer. To achieve medium-rare (pink center), make sure the internal temperature of the meat reaches 145ºF. You may need to continue to cook the beef, checking periodically with the meat thermometer in order to reach this temperature. For a medium-well roast beef, look for an internal temp of 150-155ºF.
7. Take out of the oven and cover with parchment paper and foil. Let it rest for 15 minutes. This will allow the meat to soften and more juices to drip out. Uncover and remove the string.
8. Place on a platter for serving or pre-slice on a cutting board and present on a platter.
9. Take the drippings and pour them into a gravy boat if you would like beef au jus. Alternatively, for gravy, place the beef drippings into a pot. To make a gravy, you will need ½-1 tsp. arrowroot or kudzu per 1 cup of beef drippings. Dilute arrowroot in just enough water to make it liquid. Add it slowly so you can reach desired thickness. Pour it into a pan and bring to a simmer, stirring for 1-2 minutes until it thickens.
10. If you haven’t already, slice your roast. Serve with au jus or gravy on top.