Who doesn’t love a nice beef roast during the holiday’s? We have the prefect recipe for a delicious beef roast. We found a recipe on Pinterest from The Allergy Free Alaska for a Garlic & Herb Crusted Beef Roast with Red Wine Gravy but we tweaked it, just a little, to add some extra flavor and use our own grass fed roast! There are so many benefits to this healthy, gluten free Garlic & Herb Grass Fed Rump Roast with Red Wine Gravy.
The great thing about making a roast is you can incorporate healthy veggies into the recipes! Some of the veggies we like to add are carrots, asparagus, garlic, onion, mushroom, green beans, and even bell peppers! These ingredients can make your meal even healthier. They all provide great sources of nutrition.
What adding Vegetables can do for you:
By adding vegetables you are adding great sources of vitamins, and making your meal heart-healthy
Onion: High in flavonoids, which contains antioxidants and anti-inflammatory power to boost immunity, lower blood pressure, help lower the risk of strokes, and help reduce the risk of colorectal, ovarian, pancreatic, and prostate cancers.
Carrots: High in Vitamin A, which helps with vision and helps prevent skin damage from the sun. Also, the darker shades of orange were found to help with cardiovascular disease.
Asparagus: Contains Vitamin K, which reduces blood clotting and helps with bone health. Also, it is rich in fiber. As well as, glutathione, which is one of the body’s best fighters against cancer. Lastly, asparagus is high in carotenoids: lutein and zeaxanthin, which all are antioxidant that benefit the eye.
Garlic: Sulfur-containing compounds, such as hydrogen sulfide, that are known for being sources of many health promoting effects. The rate’s of colorectal and ovarian cancer typically drop with regular ingestion of garlic.
Mushroom: Low calorie, but rich in Vitamin B. Also contains many minerals such as copper, selenium, zinc, and manganese. These minerals support cardiovascular health. They contain glutamic acid as well. This helps by the brain function and benefits muscle recovery.
Bell Pepper: High in antioxidants. The color of the pepper determines the levels of carotenoids beta-carotene, alpha-carotene, vitamins, and nutrients, such as antioxidants lutein (potential agent for cancer prevention). For example, a red pepper has lower amounts of carotenoids beta-carotene and alpha-carotene than green peppers. Instead they have higher amounts of vitamins and nutrients.
Green Beans: High in two carotenoids, lutein and beta-carotene. In addition, they contain flavonoids such as quercetin, which helps support cardiovascular health. Finally, they are a great source for silicon, that helps with connective tissue growth in the body and builds strong bones.
As you can see these vegetables are a great addition to your roast. Once your roast is cooked, you can set it aside to rest, while you prepare some vegetables in the same pan. This allows the vegetables to absorb some of the save seasonings and flavors as the roast. Potatoes can usually be prepared along with the roast, or you can roast them separately on a baking sheet. A simple oven roasted potato recipe can add a good source of vitamin C, calcium, magnesium, potassium, folate, and fiber while being almost fat-free.
We choose to use a Shiraz wine for this recipe because it pairs well with a succulent roast beef. This type of wine is known for it’s full-bodied, dry, but smooth and firm tannins. Oftentimes, it also has a hint of black pepper, smoke and cloves. Doesn’t that sound perfect for this cut of meat?! Aside from the flavor, you can find a relatively cheap brand for around $10, that is organic and great for cooking.
Prep Time 30 minutes
Cook Time 60 minutes
Servings 6 servings
3-4 pound Dierks Grass Fed Rump Roast
Garlic & Herb rub Ingredients:
- 8 Garlic Cloves, peeled
- A Pinch of Sea Salt
- 1 TBSP dried parsley
- 1 tsp dry thyme
- 1 tsp dried rosemary
- A Pinch of Ground Black Pepper
- 1 Tbsp Worcestershire Sauce
- 1/3 cup olive oil
Red Wine Gravy Ingredients:
- 1/2 cup Water
- 3 tablespoons Corn Starch
- Pan Drippings from the roast
- 2 cups Gluten Free Beef Broth
- 1/2 cup good red organic wine (I like to use a Shiraz)
- Throw all the garlic & herb rub ingredients into a high speed blender and blend until all of the ingredients are incorporated. Also, make sure the garlic cloves are chopped into small pieces. You want the rub partially chunky.
- Take the beef bottom round roast out of it’s packaging. There should be butcher’s twine tied around the roast, do not cut it off. Place the roast in a 12 inch cast iron pan, because it can also be used later to make the gravy, as well. Then, rub down the roast with the garlic and herb rub. When you’re done applying the rub, place the roast in the pan with the fatty side up.
- Preheat your oven to 375 degrees (F).
- The rule of thumb is to bake a roast for 20 minutes per pound, so about an hour for a 3 pound roast. This, of course, depends on your specific oven. I find with my oven, I actually have to bake my roasts at about 25 minutes per pound, just to bring the roast up to the internal temperature of 140 degrees (F). BUT, start with 20 minutes per pound, all ovens are not created equal; the last thing you want to do is to overcook your roast!
- Remove the roast from the oven when the internal temperature reaches 140 degrees (F). Remember as theroast rests, the internal temperature will rise several degrees (meaning, it’s still cooking even though it is not in the oven).
- Remove the roast from the cast iron pan and place it on a platter. Lastly, you will need to cover immediately with foil, and allow the roast to rest for at least 15 minutes before slicing.