Thanksgiving is around the corner. To get in the spirit, everyone is plowing through turkey and side dish recipes, including myself, to find just the perfect ones. While I’m still planning my holiday meal, I’m also planning the pre-Thanksgiving meal right now. Most of the family arrives Wednesday, so the feeding festivities start Wednesday night in my house!
To feed a crowd, and provide different flavors than that of the Thanksgiving day feast, I making an easy roast beef with mushrooms. The secret ingredient that I whisk into this recipe is coconut oil.
Coconut oil is a great oil that takes to the high heat and is perfect for searing any meat. It also adds a subtle sweet flavor that when paired with the mushrooms just adds a another delicious layer of flavor. This is a one pot dish that makes for an easy prep and clean-up, so you can spend the time welcoming in all of your guests. I hope you enjoy!
- 3 lb round roast
- 8 oz of white mushrooms, cleaned
- 8 oz of crimini mushrooms, cleaned
- 1 tbs of coconut oil
- ½ medium onion, chopped
- 1 tbs of fresh rosemary, chopped
- 3 tbs of butter, cut into chunks
- 2 tsp of salt
- 1 tsp of black pepper
- parsley for garnish
- Heat oven to 375 degrees.
- In a cast iron skillet, melt coconut oil over high heat.
- While the oil is melting, thoroughly coat the roast beef with salt, pepper and rosemary.
- Sear each side of beef for about 1 minute until brown and crusty.
- Add in mushrooms onions and butter chunks around the roast beef.
- Remove from the burner and place the skillet into the oven
- Cook roast beef until it reaches an internal temperature of 145, around 40 minutes for a medium roast beef.
- Cover loosely with foil and rest for 15 minutes.
- Thinly slice and serve with the roasted mushrooms and onions.