If you’re like me you know the cuts of beef about as well as you know all the names of the islands in the Philippines. Off the top of my head I can’t tell you where this cut of meat comes from…but I’m gonna guess the bottom. ;)
I currently have about 8 different types of protein in my freezer, waiting to become breakfast, lunch and dinner.
The Meat Of It All
This Paleo Bottom Round Roast recipe came out fantastic. Sweet potatoes, when roasted, really bring out their sweetness. They will melt in your mouth and truly taste like candy.
If you have a little extra time to make some gravy, that might be the only thing missing from this meal. I used the pan juices to drizzle over the top when served. If I make this again, I may increase the amount of beef broth so there would be more left in the end, but this time around I simply ran out of time.
Whether you have the extra gravy or not though, this will make a great meal for two, and provide leftovers for another meal.
The fresh sage gave some extra special flavor to the meat and potatoes. If you don’t have sage, try another herb. It will, of course, change the flavor but I’m a fan of using the resources you have available.
Lift big, eat big!
With Jeff focussed on bulking up I’ve been purchasing some larger cuts of meat.
This was the first time I ordered a grass-fed bottom round roast, and if you didn’t know, it does in fact come from the “round” :)
I really liked the way this diagram was created so I had to share.
Braised Paleo Bottom Round Roast
- 2 sweet potatoes
- 1 large onion
- 3lb grassfed beef bottom round roast
- 7-10 cloves garlic, skins removed
- coarse ground sea salt, to taste
- coarse ground black pepper, to taste
- 10-14 fresh sage leaves
- 1 1/2 cups beef broth
- Preheat the oven to 325°F.
- Peel the sweet potatoes. Slice into chips and quarter each chip.
- Peel the onion and cut into thick wedges.
- Add the sweet potato and onion chunks to a large glass baking dish.
- Place the roast in the middle of the vegetables.
- Cut small and shallow slices in the roast, all around the sides and the top, deep enough to hold the garlic. Place a whole clove of garlic into each slice of the roast.
- Season the vegetables and the roast with a sprinkling of sea salt and black pepper.
- Cover the top of the roast with the fresh sage leaves. Add any leftovers to the mixture of surrounding vegetables.
- Pour the broth over the top of the vegetables.
- Cover the dish with foil, or a lid if you have one, and bake for 2 hours. Remove foil and continue to roast for 30 minutes to an hour, or until roast is tender.
- Slice and serve.
- Enjoy! :)