Roast Beef
Roast Beef with Sweet Kale and Horseradish Mayo
For oven roasting meats, I like to use an oven-safe thermometer that you can just stick in the center of the roast or the thigh of the bird and forget about. That way, I don’t have to sit there with the oven open waiting for my instant read thermometer to not-so-instantly read.
Oven Roast Beef
Beef - Ready to Roast
Directions
- Preheat oven to 500 degrees F.
- Mix all the spices together in a small bowl.
- Place meat on a rack in a roasting pan and rub spice mix all over meat.
Roast Beef Ready to Eat
- Put in oven and immediately reduce heat to 450 degrees F; roast 7 minutes per pound.
- Turn oven down to 200 degrees F and let roast for another 2.5-4 hours. The roast will be done when the internal temperature reaches 145 degrees F.
- Serve with horseradish sauce.
This post is part of Real Food Wednesdays, Simple Lives Thursdays, Freaky Friday, Sunday School.
My mouth was watering as I read this. Never knew how to cook meat like this before. Thanks for the tip! Not so hard. 🙂
Yum – this sounds fantastic! I am always looking for a good roast beef recipe. I will have to give this one a try!
Can we have horseradish sauce on GAPS stage 3? Or do we have to make it ourselves? Thank you.
We make our own horseradish sauce – it’s actually very easy. The kind you get in the store may or may not be ok – you’d want to look at all the ingredients and make sure it’s very pure.
However, the horseradish we make has homemade mayonnaise in it. Since mayo uses olive oil, one might consider it an Intro Stage 4 food. But since the horseradish is raw and not mentioned in the GAPS book, we play it safe and consider it a Full Diet food.
Perfect, thank you!