Beef Roast and Radishes (THM-S)

Nothing says comfort and home like a beef roast. Especially if it is cooked long and slow all day and it fills the house with an incredible smell.

This beef roast recipe can be used for really any cut of meat. I used a 4-5 lb chuck roast. I’ll give a few different cooking options, so it really is versatile and doable for anyone!

Also, I’m adding crisp little peppery radishes from our garden. It really adds some flavor. I highly recommend incorporating radishes into your roasts. (For THM’ers: As you know, radishes can almost be disguised as white potatoes. 😉 Check out this little link for how cool radishes are.)


Beef roast (any size, any cut…this recipe can work for anything)

Coconut oil (I used refined. It doesn’t have a coconut aroma.)

Salt and pepper

One onion

Two cloves garlic, minced

1 cup water

1 tbsp each of:

Dried parsley and

Nutritional yeast

1 bay leaf

Soy sauce or Liquid aminos

Radishes, trimmed from their greens and sliced


Preheat the oven to 275 degrees.

Heat about two tablespoons coconut oil in a big skillet. Season one side of the meat with salt and pepper, and then season the other side. Place the roast in the sizzling coconut oil to brown all sides.

Take the roast out of the skillet, and put it into a baking pan, or stoneware cooker, like I have.

In the same skillet, where the little bits of roast are still in the pan, add the onions and stir them around. Add more oil if needed. When the onions are becoming tender, add the minced garlic. Stir it around for another minute, then pour on top of the roast, oil and all.

Mix together 1 cup of water, and the remaining seasonings: parsley, bay leaf, nutritional yeast, and soy sauce (or liquid aminos). Stir this together, then pour over the roast.

Add the radishes.

–I had a sad harvest of radishes this year, unfortunately. I just had a good handful of radishes and threw them all into this recipe. You can use a whole bag from the store if you love radishes.—

Cover and cook on 275 for several hours. It depends on how big your roast was…but I had a 4-5 lb chuck roast and cooked for three to four hours.

Alternate cooking methods:

Crock pot!!

–You can still follow all the directions as written above…or…just skip the browning and throw it all in the crockpot. Cook on low all day long, 6-8 hours.—

Lower and slower

–If you want that lower heat and longer slower cooking time, this is a great way to fix a roast. Turn the oven to 200 degrees and roast that meat all day. Talk about tender!

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