This recipe for garlic and rosemary roast beef is dead simple to make and so tasty! I used grass-fed sirloin tip roast, but you could make this with any of the lean cuts that tend to be tough if not handled properly, including rump roast, cross-rib roasts, sirloin roasts, and top round.
The basic template for this recipe is found in my favorite reference for dealing with unfamiliar cuts of grass-fed beef (as well as pork, lamb, game, and other meats), Bruce Aidell’s The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat. If you eat meat and don’t have this cookbook on your bookshelf, you are missing out!
- Cooking these leaner cuts beyond medium-rare is not advised. If you want well-done meat, make a pot roast instead.
- Cut slices as thin as possible, especially if you are using a tough cut like sirloin tip. An electric knife can make this easier.
- You don’t want to overcook this roast, so use a cable-type digital continuous read thermometer (I recommend the one below). If you don’t have one, make sure you check the temperature after 45 minutes of roasting and then every 10 minutes after that.
Notes for healing diets:
- Paleo autoimmune protocol (AIP): This recipe conforms to the requirements of the elimination phase of AIP, as described in The Paleo Approach. If you have reintroduced black pepper, feel free to add it in the first step.
- Specific Carbohydrate Diet (SCD): This recipe is SCD legal.
- Low-FODMAPs: Eliminate the garlic, or use infused garlic oil instead to get the garlic flavor without FODMAPs.
Garlic and Rosemary Roast Beef RecipePrint
Shared on Paleo AIP Recipe Roundtable.