One-Pot Roast Beef by Olivia Dyer & Bridy Fulvio

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  • 2kg piece top side
  • 6 baby onions, halved
  • 3 carrots, cutinto chunks
  • 2 parsnips, cut into chunks
  • 1 cup Moredough vegetable stock
  • 1 table spoon White Wings Organic gluten-free plain flour
  • 60g Western Star butter
  • 1 table spoon Crisco sunflower oil, for frying


  1. Trim excess fat from the meat. In a heavy-based pan, heat the oil and half of the butter. Brown the meat then remove from pan. Place all the vegetables in the pan and cook for 5minutes, stirring occasionally. Remove the vegetables from pan.
  2. return the meat to the pan and add the vegetable stock. Cover the pan and bring to a simmer for 2hours, turning once, making sure it does not boil.
  3. Put the vegetables back into the pan and cook for a further 30minutes. Remove and slice the meat.
  4. mix the flour and remaining butter until smooth. stir in to the pan juices and boil until mixture thickens, whisking constantly. Pour over the sliced meat and serve.


Gluten Free: Use GF Vege Stock


Nutritional Analysis


per serve, fat 27.0g, saturated fat 12.6g, protein 74.2g, carbohydrate 9.0g, sodium 2371mg, energy 2431kJ (581 Cal), GI high

Low to No Additives

Recipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.


Click here to find out how to purchase this book


Click here to read Olivia & Bridy’s article on Food Additives


Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions


Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names




You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.