Steak Roast

 

Super-Slow-Roasted Beef

This is a great recipe to use on your Steak Roast. Steak Roasts have a misleading title, as if you can expect them to be a huge hunk of sirloin steak or something. It’s actually cut from the “round,” which is a rather tough and quite lean part of the animal’s hind end. You can use these roasts in braising recipes but I think they make great roast beef for sandwiches, when cooked “low and slow.” This recipe comes from The Grassfed Gourmet by Shannon Hayes and is an excellent book full of great recipes that will make the most of your grass-fed beef, as well as other pasture-raised meats.