Dynamo Roast

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Dynamo Roast is what my family has nicknamed this roast. It is super yummy and makes a wonderful leftover stew.

Allergies or Autoimmune Restrictions

As a result of my autoimmune illnesses, my diet is very restrictive. Going grain-free and refined sugar-free and can feel very isolating. It makes it hard to go out to dinner, go grocery shopping, watching family and friends eat foods you love but can no longer eat. This means that If I want something like Pizza, pie or cookies I have to make them myself. I have learned to make some things and freeze them for times when I get sick. So far in my freezer, I have Pizza Crust and Chopped chocolate cookies. These items would be really easy and quick to make.

Are you looking for an easy dinner with quick cleanup? How you ask? By using an oven bag.

This roast is simple and quick to make. It is just a matter of seasoning the roast then searing it on all sides and placing it into an oven cooking bag. The seasonings combine to seal in the juices of this roast and make an outstanding gravy. Placing it in an oven cooking bag which makes for easy cleanup. If using a digital oven thermometer just seal the bag around the probe. When the thermometer reaches your set desired doneness remove from the oven and let sit 20 minutes. Remember your roast will continue to cook and the temperature will rise slightly.  After 20 minutes slice and eat.

The trick to making this recipe delectable is to choose a wine you would normally drink.

This roast uses my both my Vinegar Salt and my BBQ sauce in it.

Ingredients:

5 lbs beef roast

4 tsp vinegar salt

2 tsp black pepper

2 tsp onion powder

2 tsp garlic powder

2 tsp granulated onion

1 cup liquid beef broth

1/2 cup red wine

1/8 cup balsamic vinegar

1 tsp Dijon mustard

2 tsp BBQ Sauce

1 tsp tomato paste from a tube

1 cup chopped onions

1/2 cup mushrooms

Directions:

First of all, preheat oven to 350. Place all seasoning in a bowl and stir. Sprinkle seasonings onto all sides of the roast.

Vinegar salt. pepper, powdered onion, garlic powder, granulated onion

Turn stove on heat up pan with 1 teaspoon avocado oil. Sear roast on all sides.

Add remaining ingredients into an oven cooking bag.

Mushrooms, onions, ketchup, BBQ sauce, dijon, red wine and balsamic

Place roast into the oven cooking bag.  Seal bag shut, place on a broiling pan and bake for 1 hour or 15 minutes per pound. If using a digital thermometer seal the bag around the metal string that connects to the probe.  Or until the digital thermometer beeps.

Remove pan allow roast to cool for 15-20 minutes. Cut and serve. Place fresh herbs on top to decorate.

Gravy:
Gravy Ingredients:

1 cup water

3 tbsp tapioca flour

6 tbsp water

Gravy Directions

Add the vegetable and juices from the bag to a pan.

Add 1 cup water to the juices in the pan.

Lastly, create the gravy by combining the tapioca flour and remaining water to make a slurry. Pour into the juices and vegetables stirring the whole time until you reach the desired consistency.

Serve gravy on top of sliced roast

Dynamo Roast

A deeply flavored roast with a slightly sweet and red wine flavor.
Prep Time10 mins
Cook Time1 hr
Resting Time20 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: Beef Roast
Servings: 10 people
Calories: 424kcal

Ingredients

  • 5 lbs beef roast
  • 4 tsp vinegar salt see recipe on my blog
  • 2 tsp black pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp granulated onion
  • 1 cup beef broth (liquid)
  • 1/2 cup red wine
  • 1/8 cup balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tsp BBQ sauce see recipe on my blog
  • 1 tsp tomato paste (from a tube)
  • 1 cup chopped onions
  • 1/2 cup mushrooms

Gravy

  • 1 cup water
  • 3 tbsp tapioca flour
  • 6 tbsp water

Instructions

  • Preheat oven 350. Place all seasoning in a bowl and stir. Sprinkle seasonings onto all sides of the roast
  • Turn stove on heat up pan with 1 teaspoon avocado oil. Sear roast on all sides. 
  • Add remaining ingredients into an oven cooking bag. 
  • Place roast into the oven cooking bag.  Seal bag shut, place on a broiling pan and bake for 1 hour or 15 minutes per pound. If using a digital thermometer seal the bag around the metal string that connects to the probe.  Or until the digital thermometer beeps.
  • Remove pan allow roast to cool for 15-20 minutes. Cut and serve. Place fresh herbs on top to decorate. Place fresh herbs on top to decorate.

Gravy

  • Add the vegetable and juices from the bag to a pan. Add 1 cup water to the juices in the pan.
  • Combine the tapioca flour and remaining water to make a slurry. Pour into the juices and vegetables stirring the whole time until you reach the desired consistency. (to thin add another tablespoon of tapioca with 2 tablespoons of water to make a slurry to pour into the gravy)
  • Serve gravy on top of sliced roast

Notes

Facts are for beef only
Nutrition Facts
Servings 10.0
Amount Per Serving
calories 424
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 4 g 19 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 195 mg 65 %
Sodium 225 mg 9 %
Potassium 933 mg 27 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 1 g 2 %
Sugars 4 g  
Protein 19 g 38 %
Vitamin A 0 %
Vitamin C 3 %
Calcium 2 %
Iron 36 %
* 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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