- Grass-fed beef is quite lean and can be a little tricky to cook with as you don't want to dry it out. I found this recipe on the Food.com website and think that it makes for a great grass-fed roast Sunday night supper. If you don't have grass-fed beef, I suspect that it would still work fine for conventional roast.
- 2 lbs grass-fed cross-rib roast
- 2 tablespoons balsamic vinegar
- 2 cloves minced garlic
- 2 tablespoons dijon mustard
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
Directions:
- 1Brush roast with balsamic vinegar.
- 2Make a paste with remaining ingredients and apply to meat.
- 3Roast meat at 450 degrees for 15 minutes. Reduce heat to 300 degrees and cook for 60-90 minutes, or until internal temperature reaches 135 on your meat thermometer.
- 4Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.Cooking tip - It's important to let any type of red meat "rest" for 15 minutes or so after cooking. This helps to redistribute the juices within the meat and makes for better flavour.
This looks great. Thank you. I've been searching for grass fed roast recipes since learning about grass fed beef. My family is so happy that I'm serving more meat. Cooking with Grass fed beef has been a little tricky, but your recipe and suggestions are wonderful.
ReplyDeleteThanks for your comment Janice! We've been eating grass fed beef exclusively for the past two years and while the roasts are a bit tricky to cook with, I'm more than happy with the taste and quality of the meat. Plus, I like buying direct from the farmer and knowing that the cows were raised well.
ReplyDeleteI am pretty fond of using the slow-cooker for roasts as well as the above recipe plus I am a huge fan of using grass-fed stew meat to make beef curry! Yum.