I just have to share this Thyme Crusted Roast recipe that I found on paleodietlifestyle.com. It is amazing! With the new year beginning I have decided to eat Whole Foods with only honey as a sweetener! I have cut out all grains, sugars, and dairy. (We have been dairy free for a long time- cow dairy I still use goat cheese in some dishes and Diaya in others, now I am not eating the fake stuff or goat cheese).
I am actually doing a science experiement. I have a few minor health issues: back pain that flares up here and there and a rash on my face that nothing seems to be working to get rid of. So, I am going to see if this WHOLE FOODs only diet helps. Basically meat, veggies, fruits, fermeted foods, and nuts. I am also going to track my own overall health as I want to see if I miss my two annual colds I usually get! Will keep you posted!
The reason I tell you that is I am inspired to find new tasty recipes that fit my new style of eating! Thus, YOU will benefit. I will only put tried and ture on my blog for your enjoyment. First on the list Thyme Crusted Gluten Free Roast.
|Palio Thyme Crusted Roast Gluten Free and Delicious|| |
- 1 4lbs top sirloin roast;
- ½ cup clarified butter or beef tallow;
- 3 tbsp homemade Worcestershire sauce optional;
- 3 cloves garlic minced;
- 3 sprigs fresh thyme;
- ¾ cup red wine;
- Sea salt and freshly ground black pepper to taste;
- Preheat your oven to 350 F.
- In a large skillet over high heat, melt 1 tbsp of the cooking fat. Sear the roast on all sides for just a few moments, or until the sides are a beautiful golden brown.
- Place the roast in a large roasting dish, along with the cooking fat used to sear it. Scatter generous knobs of the cooking fat on top of the roast, followed by the Worcestershire sauce, if using, and red wine. Sprinkle the garlic over the meat and season to taste with salt and pepper. Top with the thyme sprigs.
- Allow to cook for 50-60 minutes, or until the meat is cooked, but still slightly pink in the middle. You can baste the meat with the cooking juices from time to time during the cooking process to ensure that the meat stays really moist.
- Remove the roast from the oven and set aside for about 10 minutes before serving, allowing the meat to relax before carving it.
- Remove the thyme springs from the pan and use the rendered liquid in the pan as a sauce for the roast.
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