I have been hankering for beef. Like a tear into it with my hands, ripping with my teeth, T-Rex roar kind of need. (Still kinda wish I had a T-Rex costume.) We eat quite a bit of seafood and chicken here and sometimes lamb or duck. But this week, my body was telling me to eat ALL the iron rich foods. Lots of my recipes call for vegan ingredients since I’m lactose intolerant, but hell if I can’t rip into a steak like a monster.

I gorged on greens for two days and yesterday I HAD to have beef. Plus I wanted to try a recipe using my new rosemary bush. The sucker is growing like crazy and I may have to transplant it again. Fresh rosemary really does make a difference in this roast as opposed to dried. The headiness of the herb fresh off the bush really brings out the savory flavors of the meat. If you must use dried, use about half of what you use fresh, because dried herbs have a concentrated flavor and can turn bitter with over-seasoning.

This recipe made a succulent, tender beef and seasoned the veggies beautifully. A different recipe I’d seen before suggested 20 cloves of garlic. I’m as big a fan of garlic as the next person but 20?!? Vampires would forever leave me alone. As would the rest of my family and friends. The trick to getting the most flavor out of the garlic and rosemary is to soak the chopped remnants in EVOO for about 10 minutes before rubbing it on the meat.

Now, I’ve done this roast a couple of different ways: medium rare to rare. For the more rare version, I cooked the vegetables separately as who wants bloody veggies? (That just smacks of grossness: “Massacre in the Garden!” “Decimation Dinner!”) There are a variety of root veggies you can use, including taro, red and purple carrots, parsnips, etc. I also made a delicious au jus gravy of the rare juice by adding a few teaspoons of red wine and a tablespoon of GF flour or tapioca as a thickener and cooking down the juices. Of course, I also drank some wine with it, because duh. WINE! Apologies to the teetotallers out there. If you go the more medium rare route, add some sea salt on top after the meat has rested.

Rosemary Garlic Crusted Roast Beef

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A juicy, flavorful roast

• CourseMain Dish
• CuisinePaleo, Whole 30

Servings	Prep Time
6 people	15 minutes

Cook Time	Passive Time
1 hour 30 mins	10 min to rest

Servings Prep Time 6 people 15 minutes

Cook Time Passive Time 1 hour 30 mins 10 min to rest

Rosemary Garlic Crusted Roast Beef Print Recipe A juicy, flavorful roast CourseMain Dish CuisinePaleo, Whole 30 Servings Prep Time 6 people 15 minutes Cook Time Passive Time 1 hour 30 mins 10 min to rest Servings Prep Time 6 people 15 minutes Cook Time Passive Time 1 hour 30 mins 10 min to rest

Ingredients

Roast ingredients

• 3 pounds Rib eye roast boneless
• 1/4 cup fresh rosemary chopped (or favorite herb)
• 1 tsp ground sea salt
• 2 TBS extra virgin olive oil
• 7 cloves garlic chopped

Vegetables (these are the usual)

• 1 cup carrots cut into 1/4 inch round slices or into 2 inch long strips
• 1 cup potatoes of choice, cubed, skin on
• 1/2 cup onion strips

Servings: people

Instructions

1. Preheat oven to 350°F.
2. Generously season the roast with salt and pepper and tie with cooking yarn (to keep the meat from falling away from itself during cooking and preserving moisture.)
3. Mix together chopped rosemary, garlic, and EVOO together and let set for about 10 minutes.
4. In a cast iron skillet (or Dutch oven pot), heat 2 tablespoons of oil over medium heat. Sear all sides of the meat.
5. Remove skillet from heat and rub the herb mixture over the meat and adding vegetables around the roast, drizzling remaining oil over the vegetables.
6. Place the entire skillet in the oven and cook until the internal temperature reaches 135°F for medium rare.
7. Let the roast rest at least 10 minutes before serving. Add a sprinkle of sea salt. (Optional)

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