INGREDIENTS
4 lb
Boneless Ribeye Roast
1/4 cup
Spicy Brown Mustard
2 tbsp
Avocado Oil
2 tbsp
Paleo Worcestershire Sauce
6 cloves
Garlic
1 tsp
Smoked Paprika
1/2 tsp
Salt
1/2 tsp
Ground Black Pepper
1/2 tsp
Onion Powder
1/2 tsp
Crushed Red Pepper Flakes (optional)
Pan Drippings
1/2 cup
Red Wine
3 tbsp
Paleo Worcestershire Sauce
2 cups
Beef/Bone Broth