Welcome to my Paleo roast beef joint recipe here at Heavy2Healthy.
You often hear the word “Paleo” and you’re suddenly thinking about weight loss, diets and eating lots of rabbit food. Yet in reality you get to enjoy lots of delicious food that is cooked just like how Grandma used to make and it gives you a chance to go back to the roots with your meals.
One of the meals that most of us grew up on was the roast dinner. Roast turkey, roast pork, roast chicken, roast lamb and of course roast beef. Roast beef or roast lamb was always the more expensive choice but it tasted so good.
Now imagine that you are on the Paleo diet or following a healthy lifestyle and you have given up on white potatoes, pasta, rice and those sugary treats. You want a new vice in its place and that is why a roast beef joint is perfect.
It is perfect Paleo food and tastes so luxurious and you can have it as much as you like. Then you can serve it with your favourite sweet potato mash, load it up with vegetables and you have your dream meal.
Plus who said that you had to eat it on a Sunday? Well you must have it on a Sunday but you can have it on Monday to Saturday too!!!
- 2lb Boneless Topside
- 2 Tbsp Honey
- 2 Tbsp Olive Oil
- 1 carrot
- 1 potato
- Salt & Pepper
- Pre heat the oven to 180c/ gas mark 5.
- Roughly peel and chop the potato and carrot and put in the bottom of the tray with the olive oil. This is where the beef sits on the veg and also they will soak up all the juices when cooked.
- Place your joint on a non stick roasting tin on top of the vegetables.
- Season your beef and also add half of the honey to the top of the beef.
- Place your beef with some tin foil over it into the oven about halfway not to close to the bottom or too close to the top.
- Depending how you like your beef you can cook it for 1h 15 mins for medium with a 2lb joint or add more time or take more time of.
- Half way through the cooking process take off the tin foil so that honey will create a nice glaze.
- When ready take it out and let it rest for 20-30 minutes before you serve.
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