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Oven Roasted Beef & Vegetables: Whole30, Paleo, Gluten-Free

This easy oven roasted beef and vegetables recipe is a simple yet healthy dinner recipe with only a few ingredients and little hands on time. It’s a family friendly meal ideal that’s also Whole30, Paleo, gluten-free and dairy-free. The beef chunks using a chuck roast cook perfectly in one pan with carrots, while the mushrooms and onions are caramelized and mixed in to make this recipe hearty, cozy and delicious!

  • Author: Bailey
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 4
  • Category: Beef
  • Method: Oven
  • Cuisine: American
This easy oven roasted beef and vegetables recipe is a simple yet healthy dinner recipe with only a few ingredients and little hands on time. It's a family friendly meal ideal that's also Whole30, Paleo, gluten-free and dairy-free. The beef chunks using a chuck roast cook perfectly in one pan with carrots, while the mushrooms and onions are caramelized and mixed in to make this recipe hearty, cozy and delicious! #whole30recipes #whole30beefrecipes #whole30dinner #paleodinner #easywhole30recipes
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Ingredients

  • 3 pound beef chuck roast, cut into 1 inch chunks and patted dry
  • 3–4 large carrots, peeled and cut into 1 inch pieces
  • 3 tablespoons avocado oil (divided)
  • 1 and 1/2 tablespoons minced garlic
  • 2 teaspoons onion powder
  • ½ tablespoon salt
  • 2 teaspoons black pepper
  • 2 bay leaves
  • 2 cups mushrooms, sliced
  • 1 large yellow onion, cut in thin slices
  • 2 tablespoons Primal Kitchen Balsamic Vinegar
  • Optional: Parsley to garnish

Instructions

  1. Preheat oven to 375 ºF.
  2. In a large baking dish, evenly coat beef and carrots with 2 tablespoons oil, minced garlic, onion powder, salt and pepper. Place bay leaves on top and cover loosely with tin foil, or baking dish lid. Bake for 1 hour.
  3. 30 minutes before the beef and carrots are done baking, heat 1 tablespoon oil in a pan over medium heat. Add onions and balsamic vinegar, and sauté for 5 minutes. Once they begin caramelizing, add mushroom to the pan. Continue sautéing both onions and mushrooms until done, about 10 more minutes. Add an additional tablespoon of oil and balsamic if needed.
  4. Remove baking dish from the oven, add onions and mushrooms and stir to mix in with the beef and carrots. Place tin foil back over baking dish, and bake for an additional 15 minutes.
  5. Remove from oven, top with parsley if desired

Nutrition Facts:

  • Serving Size: 4 oz
  • Calories: 487
  • Fat: 23.8 g
  • Carbohydrates: 3.3 g
  • Protein: 70 g

Find it online: https://www.wholekitchensink.com/oven-roasted-beef-vegetables/

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