Tender Pastured Beef Bottom Round Roast With Onion Gravy

Ingredients

• 3 pound pastured beef bottom round roast 🥩

• 3 tablespoons mineral salt 🧂

• 1 teaspoon fresh cracked pepper 🌶️

• 2 organic garlic cloves, minced 🧄

• 1 tablespoon EVOO 🫒

• 1 tablespoon grass-fed butter 🧈

• 1 large organic yellow onion, sliced 🧅

• 1 cup homemade beef stock 🥣

• 5 organic thyme sprigs 🌿

• 1 organic rosemary sprig 🌿

• 3 to 5 organic sage leaves 🌿

For the Onion Gravy

• 1 tablespoon grass-fed butter 🧈

• 1 tablespoon freshly milled flour, einkorn preferred 🌾

• 1/4 cup purified water 💧

• Mineral salt and pepper, to taste 🧂

Instructions

1. Pat the beef with a paper towel and set aside.

2. Rub salt and pepper all over the beef, then set aside for 30 minutes.

3. Preheat oven to 325°F.

4. In a Dutch oven set to medium-high heat, add EVOO, then butter until melted. Add the roast with the fat cap side down. Brown each side well for 4 to 5 minutes at a time.

5. Remove beef to a plate and set aside. Lower heat to medium and add onions. Cook for 5 minutes. Add garlic and cook for another minute.

6. Add beef stock and stir with a wooden spatula to scrape up any browned bits. Add beef roast back to the Dutch oven with the fat cap side up. Add herbs.

7. Braise in oven for 2.5 hours. Remove from oven and allow the roast to rest for 15 minutes so the juices distribute.

8. While roast is resting, make the onion gravy. In a small pot, melt butter over medium-high heat. Whisk in flour once melted, stirring continuously with a whisk for 1 to 2 minutes.

9. Take the skillet off the heat and slowly whisk in half of the purified water until a paste forms. Add more water if needed.

10. Return skillet to medium heat and add 1/2 cup of the pan drippings. Use more if desired. Serve with bottom round roast.