Recipe - Super-Slow-Roasted Beef

Super-Slow-Roasted Beef

The Grassfed Gourmet Cookbook, by Shannon Hayes

“Nothing beats super-slow roasting for turning even the toughest cuts of meat into wonderful roasts. No matter how lean your roast may be, this technique ensures a beautiful cut of beef that is juicy, pink in the center, and absolutely delicious. And the best part is that overcooking the beef is just about impossible. The meat insulates itself: super-slow roasting dries the outside of the roast and locks in the moisture, enabling the meat to cook in its own juice. The flavor will be extra beefy, but be patient. Super-slow roasting takes a long time.”
-- Shannon Hayes

1 beef roast
Herb rub (you can just put salt and pepper on and skip the marinating or try…Garlic-Herb rub….1 tablespoon dried thyme, 1 tablespoon dried rosemary, 2 tablespoons dried oregano, 1 teaspoon ground fennel, 2 teaspoons garlic powder, 1 _ tablespoons coarse salt, 2 teaspoons freshly ground black pepper)

Rub the roast with the herb rub, wrap loosely in plastic and allow to sit at room temperature for 2 hours.

Preheat oven to 250 degrees. Place the meat in a small roasting pan, insert a meat thermometer, and cook for 30 minutes.

Turn the oven heat as LOW as you can. Continue cooking the meat until the thermometer registers 120-125 degrees. As a guide, figure on 1 hour and 10 minutes per pound of meat at 170 degrees.

Remove the roast from the oven, tent loosely with foil, and let rest for 5 to 10 minutes.

Carve into very thin slices to serve.