September 8, 2021

Whole30 Braised Sirloin & Autumn Veggies

Name: Whole30 Braised Sirloin & Autumn Veggies
Prep time: 5 min
Cook time: 35 min
Ingredients: 1 tbsp ghee; 1 lb boneless sirloin; 1 medium yellow onion (peeled and diced); 3 cloves garlic (peeled and minced); 2 cups butternut squash (cubed); 12 tri-color baby potatoes (diced); 1 cup beef broth; 1 tsp sea salt; 1/2 tsp black pepper; 2 tbsp ghee (melted); 8 cups arugula or mixed greens; 4 tbsp extra virgin olive oil; sea salt & black pepper

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Prep Time 5

Cook Time 35

Ingredients

1 tbsp ghee
1 lb boneless sirloin
1 medium yellow onion peeled and diced
3 cloves garlic peeled and minced
2 cups butternut squash cubed
12 tri-color baby potatoes diced
1 cup beef broth
1 tsp sea salt
1/2 tsp black pepper
2 tbsp ghee melted
8 cups arugula or mixed greens

Garnish

4 tbsp extra virgin olive oil
sea salt & black pepper

Equipment

Our Place Perfect Pot, or an oven-safe pot or dutch oven with a roasting rack.

Instructions

PREHEAT your oven to 300 F
SET your Our Place Perfect Pot over medium heat. Add ghee to pot and allow to melt. Once the pot and ghee are hot, add diced sirloin and brown on each side, about 1 minute per side.
REMOVE pot from heat. Place the roasting rack inside of the pot.
ARRANGE diced onion, minced garlic, cubed butternut squash, and diced baby potatoes in the pot, followed by browned sirloin. Pour beef broth over all of the veggies and sirloin.
SEASON with sea salt and black pepper and pour melted ghee over it all.
COVER the pot and place in oven. Allow to braise until the veggies are tender and just starting to brown, and the sirloin is cooked to your desired preference (medium rare: 135 F or medium: 145 F).
REMOVE from the oven and serve over 2 cups of arugula or mixed greens, garnishing each plate with olive oil and desired sea salt and black pepper. Storing leftovers in the fridge for up to 3 days.

Sarah Steffens

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.