I was inspired by Nom Nom Paleo Easy Paleo Herb Gravy recipe and finally decided to give it a try with the newly bought grass fed beef rump roast I got couple days ago. All this time, I only bought grass fed ground beef and from what I heard, grass fed beef is pretty tricky to cook. When you overcook it, it’ll taste rubbery and I’m not a fan of eating medium rare meat either. So this was quite a challenge for me.
Beef Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo)
About 2lbs grass fed beef rump roast
2 big onions
1 bulb of garlic
18 oz button mushrooms
2 Tbsp grassfed butter (I used Kerrygold Salted Butter)
1 tsp caraway seeds
1-2 tsp celery salt
Salt and pepper to taste
1. Cook the beef rump roast in pressure cooker for about 20-25 minutes (or boil them for about 1 hour or until tender). There you got yourself a big bowl of beef broth Set the beef roast meat aside and refrigerate the broth for future use (skim off the fat after it cooled down)
3. Melt the butter (or your choice of high heat cooking oil) – saute the onions and the mushrooms in medium high.
Note: DO NOT add any water. It’s very tempting, but trust me, the mushrooms will yield LOTS of liquid. If you add any water, your sauce will be very watery. Just keep stirring to avoid the mushrooms and the onions from getting burned.