Cooking rump roast, chuck roast, or brisket? If so, try this easy garlic and herb roast and get your fall cooking started off right!
(GAPs, Paleo, AIP, Gluten Free, Dairy Free, Soy Free, Refined Sugar Free, Nut Free)
Finally, fall is back. Sometimes it comes on slowly and you hardly notice, but this year it came very suddenly: one day this week we woke up to a new crispness in the air, leaves starting to fall, and rainstorms and snow in the mountains. It’s a pleasant relief from the stifling heat of summer, and it gives us an opportunity to break out some of the roasts we’ve been wanting to cook.
There’s something pretty amazing about the warm, rich smell of roasting beef filling your kitchen when it’s cold outside. The other big bonus of roasts is that they’re big enough to feed even our family for a few meals (and a normal family for several days). And the third benefit of roasts is that they’re really easy to make. Cooking rump roast, chuck roast, or brisket is a simple matter of putting it in the oven, roaster, or slow cooker and taking it out hot and juicy a few hours later.
This is a great way to make that roast. We’ve still got some fresh herbs that grew in the summer weather. Add some garlic, salt and pepper, and onions and you’ve got a very easy, flavorful roast. You don’t need more seasonings than that! Let the flavor of the meat take center stage.
And if you have leftover roast, there’s no end to what you can do with it: add it to a stew, serve on sandwiches, reheat and eat with vegetables, or add your favorite curry sauce blend and serve over rice.
Note 2: if you’re not sure where to find a roast, you can find our certified organic, 100% grass fed beef roasts on our website here.
Want to make this recipe for cooking rump roast, brisket, or chuck roast? Save it for later with the pinterest-friendly image below!