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Recipes
Super Slow Roast Beef
by Shannon Hayes
1 4 1/2 to 5 pound top round roast,
rinsed and patted dry
16 cloves peeled garlic
garlic herb rub (below)
3 Tbsp olive oil
12 sprigs fresh thyme
Garlic Herb Rub
1 Tbsp dried thyme
1 Tbsp dried rosemary
2 Tbsp dried oregano
1 Tbsp ground fennel
2 tsp garlic powder
1.5 tsp sea salt
2 tsp freshly ground pepper
Directions
Preheat the oven to 250 degrees F.
With a small sharp knife, make sixteen 1/2-inch deep slits in the roast. Press 1 garlic clove into each slit. Pinch to close the
openings. Prepare the Garlic Herb Rub in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of
the roast. Put the roast in a small roasting pan, bone side down, and place the thyme sprigs under the roast. Cover loosely
and allow to sit at room temperature for 2 hours.
Roast for 30 minutes. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to
its lowest setting. Continue roasting until a meat thermometer inserted into the thickest part of the roast reads 120 to 125
degrees.
Because of the lean nature of this cut, it is recommended you not cook this roast beyond medium-rare. As a guide, figure 1
hour and 10 minutes per pound at an oven temperature of 170 degrees F.
Remove from the oven, tent with foil and let the roast stand for 10 to 15 minutes in a warm place before carving. Slice
across the grain to maximize tenderness. Reserve drippings for gravy if desired.
by Shannon Hayes
1 4 1/2 to 5 pound top round roast,
rinsed and patted dry
16 cloves peeled garlic
garlic herb rub (below)
3 Tbsp olive oil
12 sprigs fresh thyme
Garlic Herb Rub
1 Tbsp dried thyme
1 Tbsp dried rosemary
2 Tbsp dried oregano
1 Tbsp ground fennel
2 tsp garlic powder
1.5 tsp sea salt
2 tsp freshly ground pepper
Directions
Preheat the oven to 250 degrees F.
With a small sharp knife, make sixteen 1/2-inch deep slits in the roast. Press 1 garlic clove into each slit. Pinch to close the
openings. Prepare the Garlic Herb Rub in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of
the roast. Put the roast in a small roasting pan, bone side down, and place the thyme sprigs under the roast. Cover loosely
and allow to sit at room temperature for 2 hours.
Roast for 30 minutes. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to
its lowest setting. Continue roasting until a meat thermometer inserted into the thickest part of the roast reads 120 to 125
degrees.
Because of the lean nature of this cut, it is recommended you not cook this roast beyond medium-rare. As a guide, figure 1
hour and 10 minutes per pound at an oven temperature of 170 degrees F.
Remove from the oven, tent with foil and let the roast stand for 10 to 15 minutes in a warm place before carving. Slice
across the grain to maximize tenderness. Reserve drippings for gravy if desired.
Pan Sauteed Steak
4 Grass Fed Steaks (filet, ribeye, strip or sirloin)
Cut away visible fat if desired
3 to 4 Tbsp butter
1 to 2 tsp minced garlic
1 tsp Worcestershire sauce
1/2 cup dry red wine
salt and pepper to taste
Melt butter in large sauté pan over medium
heat and sauté garlic
Add steaks and sear both sides on high heat
Reduce heat
Remove steaks when 5 degrees under desired
temperature, determining doneness with a
meat thermometer
Add remaining ingredients and heat through.
After several minutes, return steaks to pan
briefly
Serve steaks and top with sauce
4 Grass Fed Steaks (filet, ribeye, strip or sirloin)
Cut away visible fat if desired
3 to 4 Tbsp butter
1 to 2 tsp minced garlic
1 tsp Worcestershire sauce
1/2 cup dry red wine
salt and pepper to taste
Melt butter in large sauté pan over medium
heat and sauté garlic
Add steaks and sear both sides on high heat
Reduce heat
Remove steaks when 5 degrees under desired
temperature, determining doneness with a
meat thermometer
Add remaining ingredients and heat through.
After several minutes, return steaks to pan
briefly
Serve steaks and top with sauce
Brown Sugar Meatloaf
1/2 cup brown sugar (or less)
1/2 cup ketchup
1T Worcestershire sauce
1 1/2 pounds ground beef 3/4 cup bread crumbs
1 small onion, chopped 1/4 tsp ground ginger
3/4 cup milk 2 eggs
11/4 tsp black pepper salt if desired
Directions
Preheat oven to 325 degrees F
In a small mixing bowl, mix together brown sugar, ketchup and
Worcestershire sauce
In a larger mixing bowl, mix thoroughly all remaining ingredients.
Press meat into a lightly greased 5 x 9 inch loaf pan, or shape into a
loaf and place in the middle of a larger baking dish
Spread sugar/ketchup mixture on top of and around loaf
Bake in preheated oven for 1 hour or until juices are clear.
1/2 cup brown sugar (or less)
1/2 cup ketchup
1T Worcestershire sauce
1 1/2 pounds ground beef 3/4 cup bread crumbs
1 small onion, chopped 1/4 tsp ground ginger
3/4 cup milk 2 eggs
11/4 tsp black pepper salt if desired
Directions
Preheat oven to 325 degrees F
In a small mixing bowl, mix together brown sugar, ketchup and
Worcestershire sauce
In a larger mixing bowl, mix thoroughly all remaining ingredients.
Press meat into a lightly greased 5 x 9 inch loaf pan, or shape into a
loaf and place in the middle of a larger baking dish
Spread sugar/ketchup mixture on top of and around loaf
Bake in preheated oven for 1 hour or until juices are clear.
Slow Cooker Pot Roast
3-4 lb Grass Fed pot roast (chuck, shoulder, or rump roast
Montreal Steak seasoning (or salt & pepper)
1 packet dry onion soup mix
1 cup water (or 1 cup dry red wine)
1 diced onion
4-5 carrots cut into 2" lengths
3 potatoes, peeled & cubed (or try turnips instead for a change)
3-4 stalks sliced celery
1/2 tsp Worcestershire sauce
1 tsp minced garlic
Directions
Season roast with Montreal Steak seasoning
Brown on all sides in large skillet
Place the roast in the slow cooker and add the rest of the ingredients
Cover and cook on low setting for 8 to 10 hours