Holiday Market Paleo Roast

Last December, my kitchen filled with the most incredible aroma as this roast developed its herb crust. The rosemary and thyme hit the hot beef fat and just bloomed through the whole house. My neighbor actually texted asking what I was making.

I served this at my first proper dinner party back when I was still terrified of overcooking meat. The thermometer was my best friend that night, and watching my friends go quiet after that first bite was pure magic.

Ingredients

• Grass-fed beef roast: The grass-fed version has such a clean, beefy flavor and tends to be more tender
• Carrots and parsnips: These sweet root vegetables become almost candy-like as they roast
• Fennel: Dont skip this it gets meltingly soft and adds this subtle anise note that cuts through the richness
• Fresh rosemary and thyme: Fresh herbs make a huge difference here dried just wont give you that aromatic punch
• Beef bone broth: This keeps everything from drying out and builds incredible flavor in the pan juices

Instructions

Preheat and prep your oven:

Get your oven to 200°C (400°F) while you pat the beef completely dry with paper towels

Season the beef generously:

Rub the roast with 1 tablespoon oil then press the salt pepper rosemary and thyme all over creating a nice herb crust

Prep the vegetables:

In a large roasting pan toss your carrots parsnips onions fennel and garlic with the remaining oil and a pinch of salt

Arrange for roasting:

Spread the vegetables evenly then place that beautiful seasoned roast right on top and pour in the bone broth

Start with high heat:

Roast everything uncovered for 20 minutes to develop that gorgeous crust and get the vegetables started

Finish at lower temperature:

Lower the heat to 170°C (340°F) and continue roasting for about 1 hour until the beef hits 55°C (130°F) internally

Rest before serving:

Let the meat rest covered loosely with foil for 15 minutes this keeps all those juices locked inside

Finish and serve:

Toss the vegetables in those incredible pan juices and serve them right alongside the sliced roast

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This became my go-to special occasion dinner after my brother-in-law requested it for his birthday. That was when I realized it wasnt just a holiday recipe anymore.

Making It Your Own

Sweet potatoes or turnips work beautifully instead of parsnips if you prefer. The flavor profile shifts slightly but that cozy feeling stays the same.

Building More Flavor

Adding a tablespoon of balsamic vinegar to the pan before roasting creates this incredible depth. The vinegar mellows out and almost disappears into the background notes.

Serving And Pairing

A robust red wine like Cabernet Sauvignon pairs beautifully even though its not strictly paleo. For your paleo guests, consider a nice herbal tea or sparkling water.

• Let the roast come to room temperature for about 30 minutes before roasting for even cooking
• Save those pan juices theyre liquid gold for reheating leftovers
• This reheats beautifully so go ahead and make extra

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Theres something so satisfying about putting a roast on the table and watching everyone dig in. Hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ What cut of beef is best for this roast?

Grass-fed sirloin or chuck roast works well, offering a balance of tenderness and flavor.

→ Can vegetables be substituted in this dish?

Yes, sweet potatoes or turnips can replace parsnips for a different flavor and texture.

→ How important is resting the roast before slicing?

Resting allows juices to redistribute, ensuring a tender and juicy final dish.

→ What is the purpose of adding bone broth during roasting?

Bone broth adds moisture and enriches the pan juices, enhancing flavor and tenderness.

→ Are there any recommended herbs to enhance the flavor?

Fresh rosemary and thyme provide aromatic, earthy notes that complement the beef and vegetables.