Super Slow Roast

Super-Slow-Roasted Beef
Nothing beats super-slow roasting for turning even the toughest cut of meat into a delicious
roast. 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. 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. You must be patient because super-slow roasting takes a long time.
1 beef roast, such as Rolled Rump Roast, Sirloin Tip Roast, Sirloin Roast, Prime Rib Roast,
Chuck Roast, Arm Roast.

Garlic Herb Rub – mix the following herbs together
1 Tablespoon dried thyme
1 Tablespoon dried rosemary
2 Tablespoons dried oregano
2 teaspoons garlic powder or 2 fresh garlic cloves, minced
1 1/2 Tablespoons coarse salt
2 teaspoons freshly ground pepper
Rub the meat with the Garlic Herb Rub and wrap it loosely in plastic wrap. Allow it to rest at
room temperature for 2 hours for the bulkier roasts (Rolled Rump, Sirloin Tip, Sirloin, Prime
Rib) and 1 hour for the flat roasts (Chuck or Arm).

Preheat the oven to 250°F

Place the meat in a shallow roasting pan, insert a meat thermometer, and roast for 30 minutes.

Turn the oven heat as low as it will go (most modern ovens do not go below 170°F, but if yours
will accurately go as low as 150°F or 160°F, set it that low). Continue roasting until the
thermometer registers 120°F to 125°F to ensure tenderness . As a rough guide, plan on 1
hour and 10 minutes per pound at 170°F.

Remove the meat from the oven and tent it loosely with foil. Let it rest 10 minutes. Carve into
very thin slices and serve.

Recipe adapted fromThe Grassfed Gourmet Cookbook by Shannon Hayes

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