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 grassfed beef, as well as other pasture-raised meats.
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 tbsps dried oregano
- 1 tsp ground fennel
- 2 tsp garlic powder
- 1 ½ tbsp coarse salt
- 2 tsp freshly ground black pepper
- 1 steak roast
- Combine all seasonings.
- Rub the roast with the herb rub, wrap loosely in plastic, and allow to sit at room temperature for 2 hours.
- Preheat oven to 250ºF.
- Place roast in a small roasting pan, insert a meat thermometer, and bake for 30 minutes.
- Turn the oven heat as low as you can (as low as 150ºF if your oven will go that low; most do not).
- Continue cooking the meat until the thermometer registers 120ºF to 125ºF, which will likely take 4-5 hours.
- Remove the roast from the oven, tent loosely with foil, and let rest 10 minutes.
- Carve into the thinnest slices possible, and now you have some great roast beef for sandwiches!