Paleo Herb-Roasted Beef and Root Vegetable Bake
Total time1 hr 50 min
Prep time20 min
Cook time1 hr 30 min
4.9(5)
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Learn more →Ingredients
4 servings
For the bake
- 1 ½ lb beef chuck, cut into 1 ½-inch cubes
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 medium zucchini, cut into 1-inch half-moons
- 1 medium yellow onion, cut into 1-inch wedges
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 cup bone broth
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp fine sea salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the olive oil, coconut aminos, apple cider vinegar, bone broth, grated ginger, turmeric, thyme, rosemary, and sea salt until combined.
- 2
Add the beef cubes, carrots, parsnips, sweet potato, zucchini, onion, and garlic to the bowl and toss until everything is evenly coated in the herb mixture.
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