12 Jan

Easy & Delicious Mustard Roast Beef & Veggies

This is another favorite my mom used to make. It’s SO simple, SO good, and as it turns out…really good for you! It literally takes about 5 minutes to prep the roast and then you can throw it in the oven until it reaches the right temperature. What could be easier? Just throw a dish of chopped veggies in the oven to roast right alone with the beef and you’ve got a complete meal. If you want to get fancy, add in your favorite side (I made rice to go with this meal) or make one of my dressings for a salad. The roast beef and roasted veggies alone give you a great home-made meal for the family that didn’t require hours in the kitchen to make it happen.

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Nutritional Note:  This meal is Paleo, SCD & GAPS compliant, but is not Vegetarian or Clean (even if the beef is grass-fed, the Clean protocol eschews beef).

Yield: Meal for a family of 4-10 (the less people eat, the more leftovers for lunch meat!)

Prep time: About 5 minutes to prep the roast and another 5 minutes to chop the veggies for roasting.  Easy!

Ingredients:

4-6 # roast of beef, preferably Chuck roast

1/2 cup French’s Mustard

6-8 cloves of garlic, minced

Salt & pepper to taste

Stalk of celery

4-5 carrots

2 large onions

Recipe Cost: I pay around $15 for a chuck roast at the commissary, and the rest of the ingredients are only a few dollars.  This meal costs us less than $20.

Directions:

Take the chuck roast out of the packaging and set in a pot (preferably an enameled cast iron pot; many love Le Crueset but I prefer Staub).  I highly recommend buying disposable gloves for working with raw meat, it’s just so convenient to keep your hands from getting exposed to potential bacteria and much less messy.  If you use gloves, put them on and dump the mustard into your hand.  Rub down the roast on every side with the mustard, then add in the minced garlic and rub it all into the mustard so the whole roast is slathered.  Generously salt & pepper the roast, to taste.

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Your prep is done for the roast!  Now we prep the veggies and get ready to throw them both in the oven.   Chop your celery, carrots and onions and place in a roasting pan or sheet pan.  Squirt a few tablespoons of olive or grape seed oil on them, salt and pepper generously, and toss the veggies so they’re all covered in the oil and seasonings.

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Big question: how long to roast the beef & veggies?  Well, first of all, let me say that if you don’t already own an insertable oven thermometer…welcome to the 21st century, drop everything and get one.  They’re not expensive, but are the single most important tool you need to NOT destroy a beautiful piece of meat.  I literally use an insertable oven thermometer for EVERY piece of meat that goes into my oven.  Why risk it?  Why bother with all the calculations of how many #s of meat and how many minutes at what temperature to get to rare or medium rare?  You CANNOT screw up with one of these babies, and so it’s (as my Uncle Ken would say)…a no-brainer.  Here’s the oven thermometer I happen to be using now on sale at Amazon, it’s not the cheapest but it’s highly rated and has worked like a charm for me: Oxo Thermometer).

Having said that, I admit I always peek in the Betty Crocker Cookbook my mom gave me when I moved out on my own.  Betty is a genius and she says you cook a beef roast to 140 degrees interior temperature.  She recommends roasting at 325 degrees, pretty low temp, and she says this will take about 2 to 2 1/2 hours if I’m going for rare (which I am).  So if I’ve got a 6 pound roast I’d like to serve at 6pm, account for 15 minutes or so to rest & carve, I want it out of the oven at 5:45pm and therefore into the oven around 3:30pm.  Here’s the link to see what Betty says about roasting your piece of beef.

I place my roast in the oven, and when the temperature reads 140 degrees my thermometer starts beeping and talking to me, letting me know the roast is done.  I pull it out, and set in on a platter I’ve gotten ready with the roasted veggies so it’ll be easy & beautiful to serve for dinner.

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Go ahead and let the roast rest for a good 15 minutes before you carve it.  This allows the juices to stay in the meat and not drain all out, leaving drier meat.  We want a nice, moist, rare roast beef!  Once it’s rested, carve it into slices and serve…it’s dinnertime!

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