Eye of Round Roast

Our all time favorite roast is this one from The Domestic Man.

Creamy Beef Noodle Bake

1 lb ground beef 

15 oz tomato sauce 

1/2 teaspoon salt 

1/4 teaspoon pepper 

1/2 teaspoon onion powder 

12 oz egg noodles 

3/4 cup sour cream 

1 container (16 oz) cottage cheese 

2 cups grated cheese

Heat oven to 350 degrees. 

Cook the ground beef in a skillet until no longer pink. Drain any excess fat. Add in the tomato sauce, salt, pepper, and onion powder into the meat and let simmer on low while you prepare the rest. Cook the egg noodles according to package directions [don't forget to salt the water!] 

In large bowl, mix together the sour cream and the cottage cheese. Drain the noodles and pour them into the mixing bowl with the sour cream and cottage cheese. Stir to coat all the noodles. 

In a 9x13 sprayed with cooking spray. Start with half the egg noodle mixture, top with half the ground beef mixture, and then half the shredded cheese. Repeat. 

Bake for 20 minutes. 

Paleo Meatloaf

• 3 lbs ground beef
  1 egg
  1 med onion
  2 cloves garlic
  1 8oz can tomato sauce
  1/2 cup almond meal or flour
  1 1/2 tablespoons Italian seasoning
  1/4 teaspoon paprika
  1/4 teaspoon sea salt
  1/4 teaspoon pepper
  
  
  For the Topping:
  1 8oz can tomato sauce
  2 teaspoons Italian seasoning

 Preheat the oven to 350 degrees.

In a large bowl or mixer combine all meatloaf ingredients.  Place meatloaf mixture into a greased pan. (I used 2 bread pans)  Bake for 1 hour or until inside is no longer pink.  Remove from oven and top with the tomato sauce and Italian seasoning mixture.

Simple Paleo Meatballs

1 lb ground beef 

1 lb ground pork 

1 tsp garlic powder 

1 tsp onion powder 

1 tsp salt 

1 tsp black pepper 

Preheat your oven to 400*.  Place a baking rack on top of a cookie sheet.

Combine all the ingredients in a large bowl, and mix with clean hands to combine. Use a rounded ⅓ cup measure to portion out the meat. Gently roll into a ball and place on baking rack.

Bake for about 15 to 20 minutes or until the meat is cooked through. 

Paleo Garlic and Rosemary Roast Beef

This recipe from Gutsy By Nature was so good we struggled to leave the leftovers alone!

3-­4 pound sirloin roast (ours was bottom round) 

1 tsp coarse sea salt 

3 garlic cloves 

2 Tbsp fresh minced rosemary 

1­-2 Tbsp coconut oil, lard, bacon fat, ghee, or other paleo­friendly cooking fat 

1. With a mortar and pestle, smash the garlic with the salt into a paste. Mix in the minced rosemary, crushing it a bit to release flavors. 

2. Rub the garlic and rosemary paste onto the roast, spreading it evenly. 3. Let the roast sit at room temperature for 2-­3 hours. 

4. Preheat oven to 250 degrees. While the oven is preheating, heat cooking fat in a large oven-­safe skillet over medium­-high heat. 

5. Add the roast and brown it for 2-­3 minutes per side. 

6. Insert a cable-­type digital continuous read thermometer into the meat and then place the skillet in the oven. 

7. Remove roast from oven when the temperature reaches 120 degrees (approximately one hour).

8. Tent roast with aluminum foil and allow to rest for 15-­20 minutes, or until the temperature has risen to about 125 degrees. 

9. Slice and serve.

Tri Tips

3 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, roughly chopped
2 lbs. tri tip roast, cut into large pieces
salt & pepper, to taste
1-10.5 oz. can beef consomme
1 can water
2 bay leaves
3/4 teaspoon dried thyme leaves
3 tablespoons softened butter
3 tablespoons flour
more water, if needed

Preheat oven to 300 degrees. In large heavy bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once pot is hot, sauté onions for 3 minutes. Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes. Pour in beef consommé, water, bay leaves and thyme. Stir and cover. Place into preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven.

Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.

Hamburger Steaks with Gravy

Sawmill, white, chicken ... any of those terms before the word gravy is a no, no is Jason's book.  This entree, adapted from South Your Mouth, with brown gravy is a winner in his book.

Hamburger Steaks:

1 pound ground beef

½ teaspoon salt

½ teaspoon pepper

½ teaspoon onion powder

½ teaspoon garlic powder

Brown Gravy:

2 tablespoons pan drippings

2 tablespoons flour

1 ¾ cups beef stock*

Salt & pepper to taste

Crumble ground beef in a medium bowl and add salt, pepper, onion powder and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat.  Shape ground beef into four thin hamburger steaks (about ½ inch thick).

Heat a frying pan over medium-high heat.  Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared.  Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy).

Reduce frying pan temperature to medium.  Pour off pan drippings into a cup or bowl then measure two tablespoons of the drippings and add back to the pan (the hamburgers should yield almost exactly two tablespoons but if you’re short, add melted bacon grease or butter).  Add flour to pan and whisk to incorporate.  Continue cooking and whisking for about 3-4 minutes or until roux is medium brown.  Add beef stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin).  Add salt and pepper to taste.

Add hamburger steaks to gravy, reduce heat to medium-low and continue cooking uncovered for 10-15 minutes or until meat juices run clear and gravy has reduced and thickened.

Cuban Flank Steak

This recipe is from Kalyn.

1 lg sirloin steak

Marinade Ingredients:
1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 T soy sauce 
1/2 tsp. ground chipotle chile powder 

Combine marinade ingredients in a large flat glass bowl.  Add steak to marinate all day in refrigerator. (You can marinate up to 24 hours if desired.)

Take meat out of refrigerator and let it come to room temperature before grilling. Oil the grill with a paper towel dipped in olive or grapeseed oil, then preheat gas or charcoal barbecue grill to medium-high (you can only keep your hand there for a few seconds.)

Grill meat to desired doneness, approximately 4-5 minutes per side for rare to medium rare or 6 minutes for medium. I wouldn't cook flank steak more than medium or it will be tough. Cooking time will depend on the thickness of your flank steak, the best way to judge the doneness is to use an instant-read meat thermometer, cooking to 140-145 for medium rare or 155-160 for medium. (The meat in the photo was cooked about 5 minutes per side.)

Remove meat from grill and let rest about 5 minutes. 

Sirloin Tip Roast

This recipe comes from BS in the Kitchen.  This roast was very good, but I'm not sure I'd have it sit in salt as long the next time as it was a bit salty, even after Jason wiped the salt off before adding the other spices.  Jason said that in our oven the roast reached 115* in 40 minutes.

2.5 lb sirloin tip roast
2 tsp kosher salt 
1½ tbsp olive oil
1 tsp pepper
2 tsp dried oregano
2 tsp dried basil
1½ tsp crushed red pepper flakes
3 cloves of garlic (minced)

Start off by salting the roast the day before you're going to be cooking it (this will give a more flavorful, evenly salted roast). Evenly rub the salt over the roast, take plastic wrap and tightly wrap it around the roast, then place on a plate/bowl in your refrigerator.

The next day, remove the roast about an hour before cooking (allowing it to warm to room temperature).

Unwrap the meat from the plastic wrap, dry any moisture off with paper towel.

Place your oven rack in the middle and preheat to 250°F. While the oven is preheating, rub your roast with ½ a tablespoon of oil and minced garlic, then evenly rub with your spice mixture (pepper, oregano, basil, red pepper flakes).

In a large cast iron pan on medium-high heat with a tablespoon of oil, sear each side of your roast until browned (3-4 minutes per side).

Once oven is preheated, place the roast on a wire rack on a rimmed baking sheet.

Cook the roast for about an hour and twenty minutes, or until the meat reaches 115°F on your meat thermometer (invest in one of you haven't yet!).

Turn your oven off, leaving the roast in for about 30-40 minutes or until it reaches 130°F for medium-rare or 140°F for medium. Leave the door closed this whole time to keep the heat in! I would recommend a meat thermometer like the one I have linked to below.

After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes. Once the time is up, slice, serve and enjoy!

Stewed Beef

A few years ago my parents were here and we made my Beef and Big Noodles for the first time.  My dad loved the broth and asked my mom to leave it juicier when she makes it at home.  Although I enjoy broth, I didn't understand his enjoyment until Jason made us Stewed Beef in March.  Oh my ...

1 1/2 pd roast, fat removed & cut into 1" chunks

3 Tbsp EVOO (or coconut oil)

salt and pepper

2 cups beef broth

1 envelope onion soup mix

1 cup water

1 heaping Tbsp gluten free all-purpose flour

Heat EVOO in a large skillet over medium-high heat.  Season beef chunks with salt and pepper.  Cook beef in small batches to create a good sear, removing from pan when browned.

Using the same skillet, deglaze the pan with the beef broth scrapping the brown bits off the bottom of the skillet.  Add the onion soup mix and half a cup of water.  Bring to a slow boil.  Return beef to the skillet and reduce heat to low, cover and cook for 1 1/2-2 hours.

Using a slotted spoon, remove beef from the skillet and set aside.  Increase heat to medium high and bring to a boil. Combine flour and remaining water to make a slurry.  Drizzle the slurry slowly into the boiling broth and whisk constantly while the mixture boils for at least one minute.  Add the beef to the gravy and allow to sit for five minutes.  Taste and if needed, add salt.

Serve hot over rice, buttered noodles or mashed potatoes.

Paleo Meatloaf (Dairy and Gluten Free)

1 diced red onion

1 lbs of grass fed ground beef

1 lbs Italian sausage

1 cup almond meal

2 eggs

1 can tomato paste

1 tbsp crushed garlic

1/2 tbsp sea salt

2 tbsp dried basil

cracked black pepper to taste

Mix all ingredients by hand in a large mixing bowl. Place meat mixture into a large glass baking pan and form into a loaf.  Bake at 350 degrees for 1 hour or until meat is no longer pink in the middle.

Lasagna Meatballs

Jason described this dish as wondermuss and I concur!

1 lb sweet Italian sausage

1 lb ground chuck 

1/3 cup almond flour

2 eggs

1 Tbsp dried parsley

1 tsp kosher salt

1/4 tsp red pepper flakes

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp dried oregano

1/4 cup grated Parmesan cheese

2 cups marinara

1 1/2 cups whole milk mozzarella cheese, shredded

1 cup whole milk ricotta cheese

Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into approximately thirty two 1.5″ meatballs. Place the meatballs on a parchment lined baking sheet and bake at 375 degrees (F) for 15 minutes.

Place the meatballs in a casserole dish (13×9 should do) in a single layer. Pour half of the marinara sauce over the meatballs. Drop the ricotta cheese by generous teaspoonfuls evenly over the casserole. Pour the second half of the marinara sauce over the top. Sprinkle the mozzarella cheese over the entire thing. 

Bake for about 30 minutes at 375 degrees (F). Remove from the oven and let it cool for about five minutes before serving.

Juicy Oven Steak

Jason made this adapted recipe from The Weary Chef and it was sooo good!

• 1" sirloin steak
• 2 tbsp. softened butter 
• 1 tsp. garlic powder
• 1 tsp. onion powder
• kosher salt
• freshly ground black pepper

1. Preheat oven to 400 degrees F.
2. Heat an iron skillet (or other oven safe skillet) over high heat until it is very hot. While it heats, rub butter or oil over the steaks, and sprinkle garlic powder, onion powder, salt and pepper evenly over both sides.
3. Place steaks in hot pan and cook about 2 minutes per side, just to sear the outside.
4. Turn off burner, and carefully transfer hot skillet to oven. Reduce oven temperature to 200 degrees F. Bake for 5 minutes, then carefully flip steaks over and continue baking until internal temperature reaches 140 degrees F for rare or 145 degrees for medium rare.
5. Remove steaks to a plate to rest for 5-10 minutes before serving.

Steak and Vegetable Soup

Steak and Vegetable Soup is one I keep tinkering with to get just the right combination and I think this version is it!

• 1 pound beef top sirloin steak, cut into 1/2-inch cubes
• 1 cup chopped onion
• 2 teaspoons EVOO
• 4 cups cubed potatoes
• 4 carrots, diced
• 1 cup frozen peas
• water
• 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 
  

• In a stock pot, cook beef and onion in oil until meat is no longer pink. Stir in the potatoes and carrots. Add enough water to cover the contents of the stock pot. Bring to a boil. Reduce heat; cover and simmer for at least 20-30 minutes or until meat and vegetables are tender. Add peas and cook for five minutes longer.

Philly Cheesesteak Sandwiches

A few weeks ago Jason came home from the store with two "mini" french bread loaves.  He had also picked up a 12 oz. sirloin that I planned to use for something else.  That evening I ran across this recipe and knew what I would do with these ingredients!  Jason is not a fan of onions, peppers or mushrooms.  We didn't have a pepper on hand, so I just added onion to my half.  Needless to say, the halves were huge and our dogs didn't mind having lots of crusty bread to snack on!

1# sirloin steak, frozen for at least one hour

2 Tbsp EVOO

salt

pepper

sub rolls or crusty bread

4 slices cheese (we used Guyere)

2 Tbsp butter

1/2 of a medium onion, thinly sliced

Preheat oven to 350*.

Melt butter in a skillet, add onions and cook until desired doneness.  Remove to a plate and keep warm.

Thinly slice steak and season with salt and pepper.  Heat oil in the same skillet and add steak, in batches if necessary, until browned on the outside and cooked to desired temperature on the inside.

Slice rolls or crusty bread and toast slightly in the oven.  Remove from oven and top with steak, onion and cheese.  Return to oven until cheese is melted and bubbly.  Serve immediately.

Tastee Sandwiches

5 lbs ground beef - do not brown!

1 Tbsp Accent

1 cup chopped onion

1 cup water

1/2 cup ketchup

3 Tbsp horseradish

3 heaping Tbsp mustard

3 Tbsp Worcestershire sauce

5 tsp salt

1/2 Tbsp pepper

Mix together in a large kettle and cook for 25 minutes, stirring often.

Beef and Double Bean Chili

1 lb. lean ground beef 
1 cup finely chopped onion
2 T minced garlic 
2 tsp. chilli powder
1 tsp. chipotle pepper
2 tsp ground cumin 
1 tsp. Mexican oregano
1 (28 oz) can Brook's chili beans
1 can (16 oz.) refried beans
2 cups beef broth
2 T fresh-squeezed lime juice

Saute ground beef and onion in a meduim size stock pot for about 10 minutes or until beef is well-browned,  Add the minced garlic and cook a minute or two more; then add the spices and saute about 2 more minutes. 

Dump both cans of beans and the beef broth into the stock pot with the meat, onions and spices. Mix with a whisk or fork until the refried beans are well mixed into the broth.

Bring to a boil, then reduce to low and simmer for at least one hour, stirring occasionally.  This is a thick chili, so add more broth as the soup simmers if it gets too thick.  When chili is done, stir in the lime juice and serve hot.

Paleo Garlic Skirt Steak

• 1 lb skirt steak
• 3 cloves garlic minced
• 2 tbsp EVOO
• juice of 1 lime
• salt and pepper to taste

1. Combine garlic, EVOO and lime juice and pour on top of the skirt steak and make sure it is completely coated.
2. Season with salt and pepper.
3. Marinate for 8 – 12 hours.
4. Preheat convection oven to 350F.
5. Place skirt steaks on a baking pan and cook for 15-20 minutes.
6. Once cooked, slice thinly and serve with pico de gallo.

 

Old Fashioned Pot Roast with Onion Gravy

2-3 lb. beef roast
2 Tablespoons olive or canola oil, divided
1 Large or 2 small onions, diced
4 Cups chicken stock 
2 Tablespoons Gluten-Free Cornstarch
Salt, pepper, thyme and garlic powder to taste


Pour one tablespoon of the oil into a pan and add the chopped onions.  Saute on medium heat until the onions are lightly caramelized.

While the onions are cooking, pour the second tablespoon of oil into a large dutch oven or other oven-proof, lidded pot.  Add the roast and sear for a few minutes on each side until a brown crust forms.  Season each side liberally with salt, pepper and garlic powder.  Add the sauteed onions to the pot and then add enough chicken stock to cover the roast.  Cover and place in a 350 degree oven for 3 hours.

When the roast is done, remove it from the pot and let it rest under a sheet of aluminum foil.  Remove about 1/2 cup of pan drippings to a small bowl and mix with cornstarch, mix until well incorporated.  Place the pot on the stove and turn the flame up to high.  Add the cornstarch mixture and whisk thoroughly.  Allow the gravy to boil and thicken, whisking constantly to avoid scorching.  You may strain the gravy or leave the onion pieces in for a more rustic sauce.  Slice the roast and serve with the thickened gravy. 

Danish Goulash

Need something yummy to warm your tummy?  Try this dish ...

2 lbs. stew meat, cubed
2 Tbsp. EVOO
1 medium onion, chopped
1 pkg. onion soup mix
3-4 c. beef broth
4 carrots, peeled and cut
1/4 cup cornstarch
salt and pepper
mashed potatoes

Heat oil in skillet over med-high heat; brown meat on all sides.  Remove meat from and set aside.  Add onions to skillet and reduce heat to medium.  Cook onions until translucent.  Return beef to the onions and add beef broth and onion soup mix; bring to a boil then cover, reduce heat, and simmer for 1-2 hours (the longer, the more tender the beef).  

Add the carrots and simmer another 30 minutes.  Just before serving, remove a cup scoop of broth from the pot and mix with corn starch until smooth.  Slowly add cornstarch mixture to beef, stirring constantly to avoid any lumps.  Once thickened, add salt and pepper to taste.  Serve over hot mashed potatoes.