clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Cast iron roast beef recipe by Edible Times. GAPS diet/Paleo/Keto/Gluten free

Cast iron roast beef recipe (GF/GAPS/Keto/Paleo)


A crowd pleaser and a great way to end a Sunday, or any day really!


  • 3-4 pound beef top round, tied and at room temperature
  • 3 tbsp avocado oil or pastured lard
  • Kosher salt, black pepper, or spice rub of choice
  • 2 cups unsalted beef stock
  • 2 large red beets
  • ½ cup apple cider
  • 2 zucchini squash, cut in half lengthwise, then into ¼-inch half moons
  • ½ cup cherry tomatoes, halved (10-12 tomatoes)
  • 1 tsp fresh thyme, minced
  • Butter or ghee, as needed
  • 1 tsp sea salt, to finish


Roast beef

  1. Preheat oven to 375° F. Season beef generously with salt and pepper or spice rub.
  2. Tie with butcher's twine in three places, evenly spaced apart.
  3. Heat oil in a cast iron skillet on medium-high heat, and sear beef on all sides to a dark golden brown.
  4. Transfer beef to oven, and cook to desired internal temperature, about 40 minutes for medium (internal temperature of 140° F). When squeezed on both sides with two fingers, the meat should give to pressure, but not feel flimsy or too soft.
  5. Remove from oven, and rest covered with foil for 15 minutes.

Pan Jus (sauce)

  1. After removing beef from oven, place skillet over medium-high heat on stove and add beef stock.
  2. Reduce the stock by half, scraping the bottom of the skillet with a wooden spoon to release drippings (yummy bits!).
  3. Season to taste with salt and pepper.

Boil + roast beets

  1. Boil beets covered by two inches of salted water until they are tender. Or roast wrapped in foil at 400° F until tender.
  2. Cool, and remove skin with peeler or side of a small spoon.
  3. Slice and reheat in a pan with apple cider and a few pinches of salt.

Squash + tomatoes

  1. In a small amount of butter over medium heat, sauté squash until it begins to brown.
  2. Add tomatoes and cook until they begin to wilt. Sprinkle with fresh thyme.