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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.


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 (non-iodized salt, Diamond, or Mortons brands)


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.

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