Super Slow-Roasted Beef:From The Grassfed Gourmet 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 time, but allows you to enjoy your day while your kitchen aromas fill the house. The whole family will come running by dinner time.
Garlic-Herb Dry Rub
Prep Time: 210 minutes
Cook Time: 312 minutes
Total time: 8 hour 42 minutes
Ingredients
Ingredients
- One 3-4 lb. Top Round, Cross-Rib or New York Roast
- Herb rub (Recipe below)
Garlic-Herb Rub
- 1 tablespoon dried thyme
- 2 teaspoons garlic powder
- 1 tablespoon dried rosemary
- 1 1/2 tablespoons coarse salt
- 2 tablespoons dried oregano
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground fennel
Instructions
1. Rub the roast with the herb rub of your choice (see recipe below), wrap loosely in plastic, and allow to sit at room temperature for 2 hours.
2. Preheat oven to 250 F.
3. 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 (most modern ovens do not go below 170 F, but if yours will accurately go as low as 150 F or 160 F, so much the better). Continue cooking the meat until the thermometer registers 120 F to 125 F. Because these tend to be lean cuts, I recommend that you do not cook them any further than medium-rare. As a guide, figure on 1 hour and 10 minutes per pound of meat at 170 F.
4. 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.
Print This herb rub will work on pork, lamb, veal, venison, goat, or beef. I like to make a double or triple batch and keep it on hand for a quick, convenient meat seasoning. I find it a very handy seasoning mix to take along when we’re camping.