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Paleo Rosemary Roast Beef Recipe

Louise | July 26
Paleo Rosemary Roast Beef Recipe #paleo

This paleo rosemary roast beef recipe is so simple to prepare that it’s suitable for a weeknight. I’ve got some tips that will help you put the finishing touches on your meaty masterpiece once it gets out of the oven.

Cooking Temperature

If you don’t have a meat thermometer, it’s time to buy one! They are so helpful for determining when your meat is ready to eat.

For roast beef, a temperature of 125ºF is considered rare. Medium is 145ºF, and 160ºF would be well done.

Keep in mind that the meat will continue to warm about 10 degrees in its post-oven resting state, so if you’re aiming for medium you need to take it away from heat before it reaches 145ºF.

You’ve Earned Some Rest – So Has the Roast

Even though your paleo roast beef will smell amazing and make you want to dig right in, patience is a virtue. The meat needs to rest when it gets out of the oven.

15-20 minutes is the optimal time to ensure the juices are distributed evenly.

After the resting phase is over, you can begin making thin slices of the roast beef. Make sure you cut against the grain. Your meal will be much tastier – not the stringy, dry beef of your nightmares.

Another Roast Option

Living paleo begs for a creative recipe lineup so that you never get bored. Here is a fantastic simple roast recipe for your paleo diet.

Paleo Rosemary Roast Beef Recipe #paleo

Paleo Rosemary Roast Beef Recipe #paleo

Paleo Rosemary Roast Beef Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Dinner, Entree
  • Cuisine: American


  • 3 lb (1.5 kg) boneless beef roast
  • 3 Tablespoons rosemary, chopped
  • 2 Tablespoon thyme, chopped
  • 4 Tablespoons salt, to taste
  • 1 Tablespoon black pepper
  • 2 Tablespoons (30 ml) olive oil
  • Carrots, onions, other vegetables, chopped


  1. Preheat oven to 400 F (200 C).
  2. Add the chopped vegetables to the base of a large baking tray.
  3. Rub the rosemary, thyme, salt, pepper, and olive oil over the roast beef and place on top of the vegetables.
  4. Bake in the oven for 1 hour – make sure the fat side of the beef is facing up. Cover for 20 minutes with foil to let the juices settle. Slice thinly and enjoy with the roasted vegetables.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 497
  • Sugar: 2 g
  • Fat: 39 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 29 g