It’s mid-March and wouldn’t you know, here comes winter! Just when I was getting geared up for warmer temps and all the fun and good vibes that comes with getting OUTSIDE. At least there’s always vacation?
I can’t complain, though. Daycare hasn’t been canceled a single day this winter and we’ve been relatively healthy all things considered.
Yet, with the time change, the colder temperatures are little more challenging to cope with. The pitch black in the mornings is fitting, but putting the baby to bed in daylight is throwing me off. But it’s fabulous, please don’t mistake that!
The University of Illinois didn’t make the NCAA tournament…again. Therefore March is, yet again, somewhat of a dreaded month. It’s the month that stands between me and Mexico and so really, it can’t go quickly enough.
Until then, and for those still basking in all that is winter and comfort, I bring you roast. I’ve never ever made a roast before and while this is a little nontraditional using ribeye – holy yum. My mom informed me that ribeye was too good of a cut to use in this recipe, but having tasted it…yep, there’s nothing not right about this.
With St. Patrick’s Day and all the meat and potato love that is approaching this recipe seemed quite fitting for the week. So, enjoy…but really, bring on spring.
- 2 Tbsp olive oil
- 20 oz ribeye steak
- 1 tsp kosher salt and black pepper, to taste
- 2 onions, chopped to 2 inch pieces
- 6 carrots, peeled and cut into 2-inch pieces
- 24 oz small potatoes, halved or quartered (depending on size)
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- 4 cups low-sodium beef stock*
- 3 sprigs fresh thyme
- 2 bay leaves
- 8 oz button mushrooms, halved
- Preheat oven to 325 degrees.
- Season the steak with salt and pepper on both sides.
- Heat olive oil in a dutch oven over medium-high heat. Once hot, add steak and cook 4-5 minutes per side.
- Add onion, carrots, potatoes, garlic, tomato paste, beef stock, thyme, and bay leaves. Bring to a boil; cover and place in the preheated oven. Braise for 2½ hours.
- Add mushrooms, stir, and carefully cover. Return to oven for 30 minutes. Serve hot.
*Choose a sugar-free variety to be Paleo/Whole30 compliant, if desired