Meal Menu Idea:
Slow Roasted Beef & Onions
Herbed Parsnips
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| Photo credit: thecookingkat.com |
SLOW-ROASTED BEEF AND ONIONS
Paleo compliant
4 lbs. grass fed, beef chuck roasts
sea salt and freshly ground pepper
4 large onions, halved lengthwise then thinly sliced
6 cloves garlic, minced (optional)
1 cup red wine
* Preheat oven to 325 degrees.
*Season beef with sea salt and pepper; rub it all over the meat.Cut meat into 1/2 lb. pieces.
* In a large roasting pan, spread half of the onions on the bottom. Arrange the meat on top. Spread the rest of the onions and garlic over and beside the meat.
* Cover and place in the oven. Allow to slow roast 3 hours or until meat is very tender.
* Remove meat from the oven and allow it to rest 10 minutes.
* Place meat on a serving platter with onions. Serve with pan juices drizzled over the top. Round out the meal and serve Herbed Parsnips garnished with sprigs of fresh parsley.
* Refrigerate leftovers in single serving glass containers for 'Grab-n-Go' meals the next day!
Recipe: w.lynne
Taste what's good and pass it on!