Paleo Classic Sunday Roast with Vegetables and Gravy
Elevate your weekend meal with the Paleo Classic Sunday Roast with Vegetables and Gravy, a hearty and mouthwatering dish that’s both nutritious and comforting. Perfectly seasoned with garlic, rosemary, and thyme, this tender, slow-roasted beef pairs beautifully with an array of caramelized root vegetables, including sweet potatoes, carrots, and parsnips. The flavorful beef bone broth and rich homemade arrowroot gravy complete this wholesome paleo-friendly feast. With a simple yet elegant preparation, this centerpiece dish is ideal for family gatherings or special occasions, delivering traditional flavors with a modern, health-conscious twist. Whether you’re embracing the paleo lifestyle or simply looking for a satisfying Sunday dinner, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pounds Beef roast (prime rib or chuck)
- 4 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, finely chopped
- 2 tablespoons Fresh thyme, finely chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 medium Carrots, chopped into chunks
- 3 medium Parsnips, chopped into chunks
- 2 large Sweet potatoes, chopped into chunks
- 2 medium Onions, quartered
- 2 cups Beef bone broth
- 2 tablespoons Arrowroot powder (for gravy)
- 1 cup Cold water
Instructions
Preheat your oven to 450°F (230°C).
In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Pat the beef roast dry with paper towels. Rub the oil and herb mixture all over the roast.
Place the roast in a large roasting pan and surround it with carrots, parsnips, sweet potatoes, and onions.
Roast in the oven for 15 minutes, then reduce the oven temperature to 325°F (160°C).
Pour the beef bone broth into the roasting pan with the veggies. Cover the pan with foil or a lid.
Continue roasting for 2.5 to 3 hours, or until the beef is cooked to your desired doneness (use a meat thermometer to check that the internal temperature of the roast is at least 135°F for medium-rare).
Transfer the roast to a cutting board and let it rest for at least 15 minutes before slicing.
To make the gravy, pour the pan juices into a saucepan, discarding any excess fat.
In a small bowl, mix arrowroot powder with cold water to create a slurry.
Bring the pan juices to a simmer on medium heat, then slowly whisk in the arrowroot slurry.
Continue to simmer until the gravy thickens to your desired consistency.
Slice the roast beef and serve it with the roasted vegetables. Drizzle the homemade gravy over the top.
Nutrition Facts
Calories |
5931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.1 g | 540% | |
| Saturated Fat | 154.3 g | 772% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 6823 mg | 297% | |
| Total Carbohydrate | 196.1 g | 71% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 48.4 g | ||
| Protein | 371.6 g | 743% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 53.2 mg | 296% | |
| Potassium | 8405 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
