Everyone’s favourite: roast beef!! This roast has a little secret to make the meat more tender (great for pot roast and rolled roast!) and a mean garlic and mushroom sauce!
Unfortunately the garlic and mushroom sauce is not pictured (I was not quick enough with the camera and the sauce had disappeared in people’s bellies really quick!!). But here is the recipe anyway.
Sit your rolled or pot roast in some apple cider vinegar and salt for a little while (anywhere from a few hours to overnight). When you are ready to put the roast in the oven, pour the apple cider vinegar in the oven tray with the roast and cook it on 160C for around 3 hours.
In a steamer steam some vegies (I cut carrots in long strips and cut the ends of beans and steam them with the carrots on the bottom because they are hardest).
Boil potatoes, sweet potato (paleo, primal) or pumpkin (scd) in a pot with an onion. When they are soft, drain the water and add a can of coconut milk and salt to taste (I use himalayan rock salt liberally). Mash the (sweet) potato with a potato masher until soft and gooey.
For the sauce:
In a small saucepan put one can of coconut cream, 1 sliced onion (cut in half, then slice to make onion strips) and 4 large flat mushrooms cut medium to fine. Add a large clove of garlic, freshly crushed in the garlic crusher. Add salt (again, I use salt liberally). Bring the mix to a boil then let simmer for around 1/2 hour or put into thermal cooker until lunchtime.
Serve over the mash and veg and meat. Anything really!
Leave the meat out for a vegan edition!
©2014 Zaia at wholefoodcookery.com – recipe for roast beef, mash and steamed vegetables with a creamy garlic mushroom sauce.