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February 24 2018

Paleo Bailey’s Oven Roasted Beef Roast with Caramelized Mushrooms and Onions

By Guest
8 Comments

Inline_Bailey's_RecipeToday’s awesome recipe is served up by Bailey Ryan a.k.a. Paleo Bailey, health blogger extraordinaire, paleo recipe writer, and personal health coach. Yesterday she shared her inspiring story of losing 125 pounds and claiming a new life through healthy living and eating. Today she’s sharing one of her favorite dishes—a perfect comfort food for anytime, I’d say. We’re glad to welcome her back this morning. Enjoy, everyone!

Oven Roasted Beef Roast with Caramelized Mushrooms and Onions

Serves: 6

Time: 75 minutes

Ingredients:

  • 3 pound beef chuck roast, cut into 1 inch chunks
  • 3 large carrots, peeled and cut into 1 inch pieces
  • 2 cups mushrooms, sliced
  • 1 large onion, cut in thin slices
  • 3 tablespoons olive oil
  • 2 bay leaves
  • 2 tablespoons balsamic vinegar
  • 1 and 1/2 tablespoons minced garlic
  • 2 teaspoons onion powder
  • ½ tablespoon salt
  • 2 teaspoons black pepper

Instructions:

Preheat oven to 375 ºF.

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.

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.

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. Remove from oven, stir and enjoy!

Feature_Bailey's_Recipe

Bio_BaileyBailey spent the last 2 years changing her relationship with food and herself. She lost 120 pounds while working 12-hour overnight shifts in a Minneapolis hospital and is now living a “whole” new life. She shares it all on her Instagram, @paleobailey and writes about healthy living, easy yet delicious recipes, and the ups and downs as she navigates finding overall wellness on her blog www.paleobailey.com.

Bailey Ryan
www.paleobailey.com | IG: @paleobailey

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8 thoughts on “Paleo Bailey’s Oven Roasted Beef Roast with Caramelized Mushrooms and Onions”

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    1. You could definitely do the beef and carrots in an Instant Pot. You’d need to add some liquid, but that’s okay. It would just be a little more of a stew. You should brown the beef cubes in a little oil first, in two batches if necessary (use the saute feature), then pour out most of the oil and add the liquid. Rough-chop the carrots in large chunks so they don’t get overly soft when pressurized. Or else do them separately.

      The onions and mushrooms would still need to be caramelized separately and then added to the beef and carrots prior to serving. You could do this in the Instant Pot, too, as a separate batch, but it would be faster to pan-fry them on the stove while the beef is cooking in the Instant Pot. Everything would get done more or less at the same time that way. (I’m guessing 20 to 25 minutes for fork tender beef cubes, but it could take longer.)

      This might not be exactly the same as Bailey’s oven-baked dish but it would be fairly close. Also, pressure cooking the meat could tend to intensify the flavors, so you might want to cut back on the seasoning at first. You can always tweak everything later, as needed.

  1. I know what I am having for dinner this weekend. Love this recipe.

  2. My brain parsed the title of this article wrong, and I thought it was going to be a recipe involving a Paleo version of Baileys Irish Cream… Hahaha