
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