In my last Butcher Box shipment, I received two Bottom Round Roasts. Instantly, my husband said, “Mmmmmm…..roast beef again.”
Well, I have to confess that roast beef is just not my favorite. I realize that particular YouTube video has been my most popular by far, but it’s just not a meal I look forward to.
Enter this Italian version. My thought (and hope) was that the addition of some Italian spices, which my whole family loves, would elevate what is otherwise a pretty simple dish and turn it into something I could really enjoy.
Low and behold, it worked! I know my family would have loved this meat in a sandwich, Philly Cheesesteak style, but we just cannot do gluten free bread all that often. Plus, I’ve never seen a gluten free hoagie bun or crusty roll and that’s really what you need for this application.
So I served their meals as a sort of deconstructed sandwich, with sautéed peppers and mushrooms on the side. And instead of bread, some simply smashed potatoes with ghee, salt and pepper.
For myself, I served up all the same stuff in a bowl and ladled on lots and lots of that delicious broth. I am not one to drink a cup of bone broth for breakfast. Give me all the coffee. But I do enjoy a big bowl of hearty soup. If you asked me, that would be my recommended way to enjoy this meal, but you do what makes you and your family happy. Just make this dish. It’s a simple and flavorful use of a fairly inexpensive cut of meat. And it’s delicious. This is definitely something I will look forward to enjoying again and again!
If you’d like a few more tips on preparation, see my YouTube video here. One note regarding that video: I talk about how to adapt this for AIP and mention leaving out the paprika, but you would also need to leave out the pepper as both are seed-based spices and not allowed on the autoimmune protocol.
Italian Roast Beef
A slight twist on the traditional Pot Roast. Serve this up in a crusty roll for a decadent sandwich or keep it paleo with a bunch of veggies on the side!
Italian Spice Blend
- 2 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. black pepper
- 1 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
Roast Beef Ingredients
- 2 Tbsp. avocado oil
- 2-2 1/2 lb. grass-fed bottom round roast
- 1 large sweet onion
- 1 1/2 Tbsp. Italian Spice Blend
- 2 cups bone broth beef or chicken or a combination
Begin by mixing all of the Italian Spice Blend ingredients in a small bowl. Set aside.
Turn Instant Pot onto Sauté, high. Add oil and swirl to coat the bottom of the pan. Slice onions and add to pan. Give it a stir.
While onion cooks, prepare the meat: Blot roast with a paper towel and cut into medium-sized chunks, about the size of tennis ball or a little smaller.
Coat the meat with the spices. (Store the remaining spices in an airtight container for a future use.)
Once onions have begun to brown, just 4-5 minutes, remove from the pan and add the meat. Allow to sear on 2-3 sides. Now add the onion back in and pour the broth over all.
Turn Instant Pot off. Secure the lid and set to manual, high pressure for 30 minutes.
You can release the pressure if you're in a hurry or you can allow it to depressurize naturally. Either way will yield great results.
Now you have to decide how you want to eat your roast. Slice the meat thin for sandwiches or shred it and serve it up in a bowl with all that delicious broth and eat it as a soup/stew.