{"id":519,"date":"2017-12-06T18:46:16","date_gmt":"2017-12-06T18:46:16","guid":{"rendered":"http:\/\/princessbeef.com\\\/\/?page_id=519"},"modified":"2017-12-16T05:43:55","modified_gmt":"2017-12-16T05:43:55","slug":"slow_roasted_beef","status":"publish","type":"page","link":"https:\/\/princessbeef.com\/?page_id=519","title":{"rendered":"Super Slow Roasted Beef"},"content":{"rendered":"

[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”3_4″][et_pb_text]<\/p>\n

Super Slow Roasted Beef<\/h1>\n

The Grassfed Gourmet Cookbook, by Shannon Hayes<\/em><\/p>\n

\u201cNothing 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.\u201d
\n— Shannon Hayes<\/p>\n

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.<\/p>\n

About 6 1\/2 hours before you would like to serve dinner start to prepare this Princess Beef roast, which weighs approximately 3 pounds.<\/p>\n

Take the fully defrosted roast out of the refrigerator and cover with Herb Rub:
\n1 tablespoon dried thyme
\n1 tablespoon dried rosemary
\n2 tablespoons dried oregano
\n1 teaspoon ground fennel
\n2 teaspoons garlic powder
\n1 \u00bd tablespoons coarse salt
\n2 teaspoons freshly ground black pepper<\/p>\n

Store any unused rub for a later recipe.<\/p>\n

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 \u00bd 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.<\/p>\n

I serve this wonderful roast with mashed potatoes topped with gravy I make from the herb rub pan drippings.<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_text admin_label=”More Recipes” _builder_version=”3.0.75″ background_layout=”light” border_style=”solid” saved_tabs=”all”]<\/p>\n

More Recipes<\/h3>\n

[\/et_pb_text][et_pb_tabs _builder_version=”3.0.75″ border_style=”solid” saved_tabs=”all” body_font_size=”14″ use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font=”||||” tab_font_size=”14″ tab_font_size_tablet=”14″ tab_font_size_phone=”14″ tab_letter_spacing=”0px” tab_letter_spacing_tablet=”0px” tab_letter_spacing_phone=”0px” tab_line_height=”1.7em” tab_line_height_tablet=”1.7em” tab_line_height_phone=”1.7em” body_font=”||||” body_font_size_tablet=”10″ body_font_size_phone=”10″ body_letter_spacing=”0px” body_letter_spacing_tablet=”0px” body_letter_spacing_phone=”0px” body_line_height=”1.7em” body_line_height_tablet=”1.7em” body_line_height_phone=”1.7em” use_border_color=”off” border_color=”#ffffff” border_width=”1px” max_width=”100%” max_width_tablet=”100%” max_width_phone=”100%” animation_style=”none” animation_repeat=”once” animation_direction=”center” animation_duration=”1000ms” animation_delay=”0ms” animation_intensity_slide=”50%” animation_intensity_zoom=”50%” animation_intensity_flip=”50%” animation_intensity_fold=”50%” animation_intensity_roll=”50%” animation_starting_opacity=”0%” animation_speed_curve=”ease-in-out” global_module=”609″] [et_pb_tab _builder_version=”3.0.75″ title=”Ground Beef” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” tab_font=”||||” body_font_select=”default” body_font=”||||” body_text_align=”left”]<\/p>\n

\"hamburger,Beryl\u2019s Hamburgers<\/a>
\nFeta & Herb Stuffed Burgers<\/a><\/p>\n

Rachel’s Meat Loaf<\/a>
\nAll-American Meat Loaf<\/a>
\nBBQ Meat Loaf<\/a>
\nCrock-pot Meatloaf<\/a><\/p>\n

Jerusalem Kofta<\/a>
\nItalian Meatballs<\/a>
\nLeeky Meatballs<\/a>
\nMeatball Nirvana<\/a>
\nSwedish Meatballs<\/a><\/p>\n

Home-style Tomato Sauce<\/a>
\nUniversal Tomato Sauce<\/a><\/p>\n

Curried Beef with Potatoes and Peas<\/a>
\nFiesta Beef Casserole<\/a>
\nHamburger Soup<\/a>
\nMoglai Kabab<\/a><\/p>\n

[\/et_pb_tab][et_pb_tab _builder_version=”3.0.75″ title=”Steaks” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” tab_font=”||||” body_font_select=”default” body_font=”||||” body_text_align=”left”]<\/p>\n

\"Steak,(New York, Tenderloin or Rib-Eye)<\/h5>\n

Classic Grilled Steaks<\/a>
\nGrilled Steaks in a Cilantro-Olive Paste<\/a>
\nPan Frying Steaks with Herb Rub<\/a>
\nSmoke Grilled Princess Steaks<\/a><\/p>\n

[\/et_pb_tab][et_pb_tab _builder_version=”3.0.75″ title=”Rump Roasts” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” tab_font=”||||” body_font_select=”default” body_font=”||||” body_text_align=”left”]<\/p>\n

\"RumpSlow-Cooked Rump Roast<\/a>
\nSuper-Slow-Roasted Beef<\/a>
\nRoast Beef Perfection<\/a><\/p>\n

[\/et_pb_tab][et_pb_tab _builder_version=”3.0.75″ title=”Other Roasts” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” tab_font=”||||” body_font_select=”default” body_font=”||||” body_text_align=”left”]<\/p>\n

\"BeefBrisket Birria<\/a> (also Sirloin or Chuck)
\nThe Cooking of a Brisket at 200 degrees for 24 hour
\n<\/a>Sweet and Sour Cranberry Brisket
\n<\/a>Comforting Shredded Beef<\/a> (Sirloin or Chuck)
\nSummertime Beef Kabob<\/a> (Sirloin or Sirloin Tip)
\nBalsamic Roast Beef<\/a> (Chuck or Round)<\/p>\n

[\/et_pb_tab][et_pb_tab _builder_version=”3.0.75″ title=”Miscellaneous” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” tab_font=”||||” body_font_select=”default” body_font=”||||” body_text_align=”left”]<\/p>\n

\"BeefBeef Broth<\/a>
\nFajita Marinade<\/a> (Round Steak or Sirloin)
\nGrilled Peppery Top Round Steak with Asparagus<\/a>
\nLiver<\/a>
\nTongue<\/a><\/p>\n

[\/et_pb_tab] [\/et_pb_tabs][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>
\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> Super Slow Roasted Beef The Grassfed Gourmet Cookbook, by Shannon Hayes \u201cNothing 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 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

Super Slow Roasted Beef<\/h1>

The Grassfed Gourmet Cookbook, by Shannon Hayes<\/em><\/p>

\u201cNothing 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.\u201d
-- Shannon Hayes<\/p>

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.<\/p>

About 6 1\/2 hours before you would like to serve dinner start to prepare this Princess Beef roast, which weighs approximately 3 pounds.<\/p>

Take the fully defrosted roast out of the refrigerator and cover with Herb Rub:
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 tablespoons dried oregano
1 teaspoon ground fennel
2 teaspoons garlic powder
1 \u00bd tablespoons coarse salt
2 teaspoons freshly ground black pepper<\/p>

Store any unused rub for a later recipe.<\/p>

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 \u00bd 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.<\/p>

I serve this wonderful roast with mashed potatoes topped with gravy I make from the herb rub pan drippings.<\/em><\/p>","_et_gb_content_width":"","footnotes":""},"class_list":["post-519","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/519","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/princessbeef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=519"}],"version-history":[{"count":3,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/519\/revisions"}],"predecessor-version":[{"id":741,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/519\/revisions\/741"}],"wp:attachment":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}