Something I have been craving for a while but haven't been able to make do to my lovely first-trimester food aversions was a good roast beef. For 2 months I couldn't handle the smell of any cooked food in my home so I opted for cheese and pickles, kale with a garlic tahini dressing and hemp seeds or take-out when needed. I didn't consume a lot of food as I wasn't hungry often and when I did eat it was very small amounts of food hoping I could keep it down. Nausea was a battle and I am happy to say I am almost over it.
So what do you do when you are ready to cook a meal at home again? You cook up a juicy roast beef with carrots and potatoes. I normally cook these in my crockpot but it was busy making homemade chicken broth so I opted to use my Le Creuset french oven and slow roast it for 3.5 hours. My meat thermometer decided to stop working so when I poked the roast with my fork and the meat started to fall apart, I knew it was done.
- 3-4 lb beef roast - I used bottom blade roast that had some good marbling in it
- 1 small onion chopped
- 1-2 cloves of garlic diced
- 3 cups of beef broth - I used an organic bullion cube in boiling water as I was out of broth
- 1 tsp dried thyme
- 3 sprigs fresh rosemary
- salt + pepper
- 1 Tbs coconut oil or avocado oil
- Preheat oven to 350 degrees
- Rub the meat with salt and pepper
- Heat the oil in your french oven and brown all sides of the meat. This will hold the flavor and juices while it cooks in the oven
- Transfer meat to a plate and add the onions, garlic, and potatoes for a few minutes to brown
- Add in a small amount of the broth scraping up all the leftover bits stuck to the bottom of the pan. You don't want to miss that extra flavoring
- Add back in the meat placing the potatoes and carrots around the side of the roast. Fill the pot halfway with the broth and add the thyme and rosemary
- Cook for 3-3.5 hours (depending on oven) keeping an eye that the roast doesn't go dry. Add more broth if needed
- Once done cooking, wrap the meat and set aside for at least 10 minutes to allow the juices to settle before cutting
Option - I had a thicker sauce on the bottom that was perfect to pour on top of the meat and potatoes. If you don't, make gravy by adding 2 Tbs of butter or ghee with 2Tbs of Tapioca flour to a pot and mix until lumps are gone. Add the sauce from the roast and mix until it thickens.
Happy Eating :)
And please help...if anyone knows how to make roast beef look better in pics please share.