Serve this simple, nourishing beef roast with raw sauerkraut or a crunchy romaine lettuce salad for a balanced meal. I use potatoes, celery, and carrots in this recipe, but rutabaga or sweet potatoes also work quite well!
Ingredients
2 tablespoons
extra virgin olive oil
2 teaspoons
sea salt
1 teaspoons
black pepper
3 pounds
beef rump roast
(or sirloin tip roast)
1 medium
onions
chopped
2 cups
beef bone broth
1½ tablespoons
tomato paste
1 teaspoons
dried thyme
4 large
carrots
peeled and cut into 3-inch pieces
4
celery stalks
cut into 3-inch pieces
2½ small pounds
yukon gold potatoes
cut into large chunks
1 handfuls
parsley
chopped
(for garnish)
