Learning to eat organically and more naturally is not easy. It takes research, time, and sometimes more money. But for me, it is completely worth it. Since changing my lifestyle, I have more energy and do not feel weighed down by processed food. By learning about what goes into my food and reproducing recipes of my favorite dishes in a healthier way,I am able to still be satisfied by what’s on my plate and feel better because I know my body will appreciate the wholesome meals too.
Here’s a budget friendly recipe for a roast beef with winter vegetables. Recipe serves 3-4 people. Total cost = $18
- 2 lbs. eye of round roast, antibiotic and hormone free
- 1 organic beet
- 1 organic sweet potato
- 2 tbsp extra virgin olive oil, plus 2 tsp.
- 1/2 cup red wine (I used a favorite Pinot noir)
- 1 clove garlic, minced
- 1/2 tsp thyme
- salt and pepper to taste
- 1 tbsp cornstarch
1. Preheat oven to 375 degrees
2. Rub roast with thyme, garlic, salt, pepper, and 2 tbsp olive oil well. Place in the bottom of a baking dish. I line mine with foil for easy cleanup
3. Cube beet and sweet potato into bite sized pieces. Toss with 2 tsp olive oil, salt, and pepper. Put in baking dish around the roast.
4. Pour wine evenly in pan.
5. Bake for 30-40 minutes. Average of 20 minutes per pound for medium well.
6. When finished baking, place meat on cutting board and let rest for 15-20 minutes.
7. For gravy: Pour drippings into small saucepan and whisk with cornstarch. Let boil for 1 minutes until thick and coats the back of a spoon.
8. Serve and enjoy!