I used to find the process of roasting meat very intimidating. Why? Because I always feared overcooking it, and when I did, it was very dry and difficult to eat. However, I have since come up with a recipe that keeps the roast very moist, and best of all, it is super simple. There is very little preparation involved, and you will most likely have all the ingredients handy.
You’ll want to make sure you visit your butcher for a good cut of fresh grass-fed beef roast. No recipe will taste its best otherwise. Any roast will do, but I find the top sirloin to be perfect because it’s tasty and not too pricey. Also, be sure to let the roast temper to room temperature, as, like in cooking the perfect steak, the cut of meat will cook more evenly and will be more tender in the end. I really found that the following combination of flavors worked well together. All the ingredients have strong flavors; however, once combined, they do not in anyway overpower one another. The mustard and horseradish work well together to give a great savory taste to the roast. The fat from the bacon strips, the wine and the stock keep the roast tastefully moist. To top it all off, the bacon adds just the right amount of a salty flavor, so much so that I would avoid adding any salt to the dish. You’re also going to be left with a good amount of the wine and stock, along with juices from the roast in the bottom of the dish. Use it as a simple sauce for the roast and sweet potato mash and save the rest as a marinade for meat you cook at a later date. I used it with pork chops last night and it was amazing.
Once I got the roast in the oven, I began work on a side dish. The two recipes go so great together that I had to share them both with you at the same time. The mashed sweet potatoes were also very easy to prepare, and again, they do not require ingredients that you probably don’t already have, which I find to always be a plus. When eaten alone, sweet potatoes are truly quite sweet. However, the green onions certainly add a bite, and the pecans give a great nutty taste and a nice crunchy texture profile.
In the end, I think the reason as to why these dishes complement each other so well is because the strong flavors from the roast are subdued by the sweetness of the sweet potato mash. Of course, the sweet potatoes will also act as a great side for many other dishes.
Do enjoy, as I sure did!
P.S. Be sure to check out the Paleo Recipe Book. It’s a cookbook I’ve created to help you cook the best food for your health. It contains over 370 Paleo recipes and covers absolutely everything you’ll ever need.