GutRx Root Vegetable Puree Beef Roast

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  • 1.5 pound Beef Roast
  • 2 Leek - sliced – green part only
  • 1 cup Beef Broth - beef bone broth
  • 1 teaspoon Salt
  • 1 cup Carrot - chopped
  • 1.5 teaspoon Dried Basil
  • 2 tablespoon Coconut Oil
  • 0.5 cup Beet - chopped
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 0.5 teaspoon Fish Sauce
  • 2 Lemon
  • 1 medium Sweet Potato - chopped
  • Preheat oven to 350 F. Rub the beef roast with sea salt. Heat coconut oil in a medium sized Dutch oven on medium heat and brown the seasoned beef roast on all sides.
  • While meat is browning, heat a pot of water to a boil. Chop the sweet potato, carrots, and beets into bite sized pieces. Toss veggies into the boiling water and cook until tender, about 10 minutes.
  • Remove meat from dutch oven and set aside briefly, and remove root vegetables from boiling water. Place vegetables in a food processor with ½ cup broth, dried herbs, fish sauce, and lemon and blend until smooth.
  • Over medium low heat gently saute leek greens until fragrant, stirring occasionally. Add the beef roast back into the dutch oven and pour in the sauce, and remaining 1/2 cup bone broth. Roast for 2 1/2 hours.
  • To serve, plate the roast and drizzle generously with reduced pan drippings (the root vegetable puree and bone broth - give it a quick whisk before drizzling). If arrowroot works okay for you, consider thickening the sauce a bit with 1 T arrowroot, prior to serving.
  • This is nicely complimented by green beans and sweet potato mash.
We recommend Red Boat Fish Sauce for this recipe.


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