IH Dispensary Online
August 31, 2015
Thai Chicken Coconut Soup
September 9, 2015

Fall Vegetable Beef Roast

 

This recipe comes from the Whole Life Nutrition Cookbook. It makes a hearty meal when the weather begins to turn cold.

Ingredients:

1 tablespoon extra-virgin olive oil or ghee
1 organic beef roast (2-3 lbs.)
1 teaspoon of sea salt
t teaspoon freshly ground black pepper
2 teaspoons dried thyme
1 medium onion, cut into chunks
2 cups organic vegetable juice cocktail, or tomato puree
2 cups organic beef broth
3-4 large carrots, peeled and cut into 3-inch pieces
4-5 red potatoes, cut into large chunks
1 rutabaga or 1 yam, cut into large chinks
3 celery stalks, cut into 3-inch pieces
sea salt or Herbamare

Directions:

Preheat the oven to 325 degrees

Heat the olive oil in a large dutch oven over medium-high heat. Rub the salt and pepper into the roast on all sides. Add the roast to the dutch oven and sear for a few minutes on all sides. Add the thyme, onion, vegetable juice, and broth.

Cover, transfer to the preheated oven, and braise for 2 hours. Remove the pot from the oven and add the remaining vegetables. Return the pot to the oven and continue to cook for 1-2 more hours, or until the roast begins to fall apart and the vegetables are tender.

Share Health...Share on Facebook
Facebook
Email this to someone
email
Tweet about this on Twitter
Twitter