This Balsamic Beef with Rosemary Recipe is so simple to make, with just a few main ingredients. Make it for your paleo meal prep day!
Recipe by Steph Gaudreau on March 10, 2017
Prep time: PT15M
Cook time: PT180M
Total time: PT195M
Keywords
balsamic beef
Ingredients
1 tbsp ghee or other fat
3.5 lb rump roast or pot roast
Generous pinches sea salt and black pepper
2 cups chicken broth
1/4 cups balsamic vinegar
2 tbsp coconut aminos
1 tsp fish sauce (optional)
6 sprigs fresh rosemary
Categories
Main Course
Cuisine
Beef
Gluten-Free
Paleo
Whole30
Steps
Preheat the oven to 300ºF.
Place your Dutch oven over medium-high heat and add the ghee or avocado oil. Heat until the pot is very hot and the ghee is shimmering. Pat the meat dry with paper towel and sprinkle the meat with sea salt and pepper.
Add the meat and brown for about 5-7 minutes per side. You want a nice crust to form.
Add the broth, vinegar, coconut aminos, and fish sauce. Nestle the rosemary sprigs around the meat. The liquid should cover the roast at least half way up the side. If the liquid level is too low, add a bit more broth.
Bake covered for about 3 hours.
Remove the roast onto a platter and all it to cool a bit. Shred the meat with two forks and return it to the pot. Or, slice into ~1/2 inch slices. If the liquid is too salty, add a little more chicken broth or water to thin it out. Adjust the seasoning with salt and pepper, if needed.
