Coffee-rubbed Roast Beef (AIP/Paleo)

This easy Coffee-rubbed Roast Beef (AIP/Paleo) is as versatile as it is mouth-watering! Serve as a main dish, or slice leftovers thin for wraps.

Coffee-rubbed Roast Beef (AIP/Paleo)

If you’ve been intimidated to try a roast, I encourage you to try this recipe! Marinate, rub, roast, DONE! Then you have a lovely roast to serve for dinner, and leftovers (sliced thin!) for sandwiches, wraps, or whatever.

Serving suggestions

For AIP or Paleo purposes, you could serve this roast with some of these ideas:

Coffee-rubbed Roast Beef (AIP/Paleo)

Notes on ingredients

There are a couple of ingredients here that may be new to you. Try them! This cooking thing can be a big ol’ drag, or it can be a new and interesting adventure! ๐Ÿ˜€

First, and most obviously, you may be wondering how to have a “coffee” rub on an AIP recipe. I use a product called Coffig, which is my favorite coffee substitute. It is made of roasted organic figs. That’s the only ingredient! You could also use roasted chicory root powder, another coffee substitute. (It’s a little bitter, IMO.) Or use coffee, if you’ve successfully introduced it.

Secondly, and maybe most surprisingly, you’ll find whole juniper berries. WHAT??? You heard me. Apparently, they are used in drinks(?), but I’m using them here in the marinade. They are amazing! They have a strong fragrance that resembles pepper and rosemary mixed with pine. At least that’s the best description I can give. Don’t skip them. They’re fun. I got mine at Whole Foods!

Whatever holiday you are celebrating this month, I give you my warmest holiday wishes! And, as always, I wish you great love and deep healing.



Coffee-rubbed Roast Beef (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – Course: Holiday, MainCuisine: AIP, PaleoDifficulty: Easy


Prep time


Cooking time




Marinate time



This easy Coffee-rubbed Roast Beef (AIP/Paleo) is as versatile as it is mouth-watering! Serve as a main dish, or slice leftovers thin for wraps.


  • For the marinade:

  • 1 cup 1 beef broth

  • 1/4 cup 1/4 red wine vinegar

  • 2 TBSP 2 extra virgin olive oil

  • 2 tsp 2 whole dried juniper berries

  • 1 tsp 1 sea salt

  • For the roast:

  • 1.5-2 lbs. 1.5-2 eye of round beef roast

  • 1 tsp 1 Coffig coffee substitute (preferred), or chicory root powder, or coffee, if successfully re-introduced

  • 1 tsp 1 sea salt

  • 1 tsp 1 dried thyme

  • 1/2 tsp 1/2 garlic powder

  • 1/2 tsp 1/2 black pepper (omit for elimination phase of AIP)


  • Whisk all marinade ingredients together in a small bowl. Place roast in a zip top bag, and pour all the marinade over it. Close the bag, making sure the air is out of it. Place on a plate, and refrigerate for 8 hours, turning the bag over occasionally.
  • Take roast out of the bag, and place it on a roasting sheet fitted with a rack. Let rest for a bit while you pre-heat the oven to 425โ„‰. Pat the roast dry with paper toweling. Mix the rest of the ingredients in a small bowl, then rub them all over the meat.
  • Place roast in the oven, fat side up, and bake for 15 minutes. Turn heat down to 350โ„‰, and bake for 1 hour. Check with meat thermometer to ensure internal temperature is up to 125โ„‰. (If it isn’t, put it back in the oven, checking every ten minutes.)
  • Remove meat from oven. Tent loosely with foil, and allow it to rest for 10 minutes. Slice and serve!


  • START THIS RECIPE IN THE MORNING. Must marinate for 8 hours.
  • Note that Coffig has a new product out called Coffig Gold. This product has chickpeas in it, and is therefore not AIP friendly. Be sure to get the original stuff.

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