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December 3, 2014
Thai Chicken Coconut Soup
December 9, 2014

Fall Vegetable Beef Roast

This recipe comes from the Whole Life Nutrition Cookbook. It makes a hearty meal when the weather begins to turn cold.


  • 1 tablespoon extra-virgin olive oil or ghee
  • 1 organic beef roast (2-3 lbs.)
  • 1 teaspoon of sea saltĀ (non-iodized salt, Diamond, or Mortons brands)
  • t teaspoon freshly ground black pepper
  • 2 teaspoons dried thyme
  • 1 medium onion, cut into chunks
  • 2 cups organic vegetable juice cocktail, or tomato puree
  • 2 cups organic beef broth
  • 3-4 large carrots, peeled and cut into 3-inch pieces
  • 4-5 red potatoes, cut into large chunks
  • 1 rutabaga or 1 yam, cut into large chunks
  • 3 celery stalks, cut into 3-inch pieces


  1. Preheat the oven to 325 degrees
  2. Heat the olive oil in a large dutch oven over medium-high heat. Rub the salt and pepper into the roast on all sides. Add the roast to the dutch oven and sear for a few minutes on all sides. Add the thyme, onion, vegetable juice, and broth.
  3. Cover, transfer to the preheated oven, and braise for 2 hours. Remove the pot from the oven and add the remaining vegetables. Return the pot to the oven and continue to cook for 1-2 more hours, or until the roast begins to fall apart and the vegetables are tender.
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