Rosemary and Dijon Beef Roast

My recipes are grain free, refined sugar-free, and many like this one are dairy free. My recipes are good for those with allergies, autoimmune illnesses and those without any dietary concerns. My family can eat anything they want but because I do the cooking the eat my meals and often time can’t taste any differences.

When I first changed my diet I thought I would be left in an abysmal world of bland and unappetizing food. I took to the internet to search for recipes. I found a ton of gluten-free recipes but not that many that were grain free. I wanted to eat cake, ice cream, pancakes, crepes and more. I didn’t want to forego taste and decadence just to be grain free. I have now have a better understanding of certain ingredients. It took some time but now I feel like I know what I am doing. I feel more comfortable using cassava flour which is from a root vegetable that is popular in Africa and monk fruit sweetener which is popular in China.

It is starting to get colder. I wanted to use the BBQ grill maybe for the last time before the cold sets in. I had a small leftover roast after purchasing 2 small ones from Costco. I don’t know why but I got this idea to use dijon. I also wanted to add a little Korean Red Pepper Flakes to give it a little spice. I added a small amount of fresh Rosemary which gave it a nice flavor profile of a little heat a little tang and ended with a slight hint of Rosemary. Rosemary is a pretty potent herb so I decided to use just a small amount. I did chop it up to release the oils in the herb. One of the sides got a nice mustard crust.

Nutritional Facts are based on eight (6 oz.) servings and are listed below.

1/4 cup dijon mustard

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon pink salt

1/2 teaspoon black pepper

1/2 teaspoon Korean Red Chili Flakes

1/4 teaspoon fresh rosemary

3 lb round beef  roast


In a small bowl combine the mustard, onion powder, garlic powder, salt, pepper, Korean Red Chili Flakes, and chopped rosemary. Next spread the mustard rub all over the roast. Place on the grill. Place a digital BBQ safe thermometer in the roast. I BBQ mine to medium rare.  When the thermometer reaches your desired doneness remove from the grill and let sit 20 minutes. Remember your roast will continue to cook and the temperature will rise slightly.  After 20 minutes slice and eat.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 272
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 5 g 26 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 113 mg 38 %
Sodium 365 mg 15 %
Potassium 23 mg 1 %
Total Carbohydrate 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 38 g 75 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 6 %
Iron 18 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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