Sierra Nevada Roast

My recipes are grain free, refined sugar free, and many are dairy free. My journey began in October of 2017 in search of a healthier me. If you are like me and suffer from autoimmune illnesses or allergies please join me in search of delicious, delectable and tasty food. When I first went grain free and refined sugar free I went to the internet to search for recipes. To my dismay, I didn’t find many. I found a ton that were gluten free. But gluten free is not the same as grain free. All grain free recipes are gluten free but not all gluten free are grain free. For example, many gluten free items have rice flour which is a grain.

I am trying to get my baking in before Santa Lucia which is December 13. I promise for those of you who are not Scandinavian to share some history and information about this holiday. I am trying hard to write recipes that are grain free and refined sugar free of my favorite holiday treats, pickles, and traditional foods. My blog is only a hobby. I am so appreciative to all my friends, family and the followers who follow my blog. Thanks for lifting me up.

I also want to take this time to thank WordPress technical chat help. All the personnel that I have talked to have been kind, caring, professional and have also had a sense of humor while also being supportive and understanding. I hope that somehow that upper management sees this post and gives their technical chat help huge KUDOS! I hope that some of those who have taken the time to chat with me see this and know how very appreciative I am to them for all the help offered.

If you read my post yesterday I had an issue with my watermark app on my phone. It was not letting me add my photos to my WordPress blog. Thanks to my daughters help all is fixed. Thanks to the WordPress staff who tried to help.

I made this roast the other night and my family begged me to make it again. My family said I should name this roast “We Want More Roast”. This roast is so tender that you can eat it with a fork. This roast cooks low and slow for three hours. I add the vegetables after two hours as you don’t want them to be mush. My Nevada Sauce Salt and balsamic vinegar give this roast amazing flavor. I am not supposed to eat potatoes but my family can so I make them. I love the potatoes that soak up the juices. This roast can be eaten with or without gravy. Recipe for gravy is listed below.

Nutritional Facts for Sierra Nevada Roast are based on 7 servings and without any gravy. Nutritional Facts for Sierra Nevada Gravy is below the Sierra Nevada Roast Facts.

3 1/2 lb beef chuck roast

1 tablespoon Nevada Sauce Salt

1 1/2 teaspoons freshly cracked pepper

2 teaspoons onion powder

2 teaspoons garlic powder

5 tablespoons balsamic vinegar

1 tablespoon avocado oil

1/2 cup of white wine

1/2 cup chicken broth

1 medium sliced onion


Preheat oven to 350. Oil a deep dish baker with a lid. to sprinkle the Nevada Sauce Salt I use as stainless steel teaspoon tea infuser. There is a picture of the tea infuser below.  Sprinkle your roast on all sides with approximately 2 teaspoons Nevada Sauce Salt, pepper, onion powder, and garlic powder. Heat up 3 tablespoons of balsamic vinegar and avocado oil in a pan on the stove. When the oil is hot add the roast to the pan and sear on all sides. When all sides are seared remove from the stove and place the roast inside a deep dish baker along with wine and chicken broth. Place the pan back on the stove and add the sliced onions and fry until caramelized. Add the onions to the top of the roast. Sprinkle in the remaining Nevada Sauce Salt, and balsamic vinegar. Place lid on top of the deep dish baker and place in oven bake 2 hours.


2 cup baby carrots

20 petite potatoes


After 2 hours open oven doors and take the lid off the roast add the vegetables. Put the lid back on and put back into the oven for another 1/2 to an hour. Remove deep dish baker from the oven. Remove the vegetables to a serving bowl. Remove the roast and allow to sit 15 – 20 minutes. Make gravy while you wait.


1/2 cup beef broth

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

3 cups water

3 tablespoons tapioca flour

6 tablespoons water


Pour off juices from the roast into a pot on a deep pot on the stove. Add beef broth, tomato paste, balsamic vinegar, and water. While waiting for the juices to simmer combine the tapioca flour with water. Stir until a slurry is made. When the juices come to a simmer pour in the slurry and continue to stir until thickened. Once thickened to your liking remove from heat.

Serving suggestion:

Add a slice of roast and vegetables to a plate. If you would like gravy add a little to the plate. If there is leftover gravy save and use to create a soup with.

Nutrition Facts
Servings 7.0
Amount Per Serving
calories 376
% Daily Value *
Total Fat 17 g 26 %
Saturated Fat 12 g 62 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 151 mg 50 %
Sodium 53 mg 2 %
Potassium 32 mg 1 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 0 g 1 %
Sugars 6 g
Protein 49 g 97 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 32 %
* 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.

Nutritional Facts For Gravy based on 1/3 cup


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