Briskets & Chuck Roasts
Steaks (New York, Tenderloin or Rib-Eye)
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.”
Many customers find the Rump Roast (the roast that is boned and netted) to be a challenge to cook. After much experimentation I have combined Shannon Hayes' recipe with a few of my own touches and it has become my favorite.
About 6 1/2 hours before you would like to serve dinner start to prepare this Princess Beef roast, which weighs approximately 3 pounds.
Take the fully defrosted roast out of the refrigerator and cover with Herb Rub:
Store any unused rub for a later recipe.
Lightly cover the rubbed roast and let it sit at room temperature for 2 hours. Preheat oven to 325 degrees. Now the important trick! Use a meat thermometer. Insert it into the roast and place the roast in the oven uncovered for ½ hour. Turn the oven down to 170 degrees and cook until the meat thermometer reads 135 degrees. Take the roast out of the oven, lightly cover it with aluminum foil and let it rest for 15 minutes. Slice it very thinly.
I serve this wonderful roast with mashed potatoes topped with gravy I make from the herb rub pan drippings.