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Mushroom Gravy Beef Roast

17 Apr

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)
Ingredients:
About 2lbs grass fed beef rump roast
2 big onions
1 bulb of garlic
1 shallot
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

Directions:
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)

2. Chop the garlic, onions, mushrooms and shallots

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.

After a while, the mushrooms will release lots of water!

4. Reduce the heat to medium low and let it simmer for about 10-15 minutes. Add all the seasonings to taste.

5. Turn off the heat and let it cool down. Then blend using your food processor/blender. Yea it might not look that pretty, but taste UH-MAZING!

Slice the beef roast, topped with the mushroom gravy and bon apetit!

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4 Comments

Posted by on April 17, 2011 in recipe

 

Tags: , , , , , ,

4 responses to “Mushroom Gravy Beef Roast

  1. Kath (My Funny Little Life)

    April 18, 2011 at 2:08 pm

    Looks very good! 🙂

     

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