Please Note: We suggest using one of our boneless Sirloin Tip or Rolled Rump Roasts for this recipe.
We recently found and used a wonderful recipe for a spectacular beef roast from another farm producing 100% grassfed beef. Below is that recipe, modified a bit for our tastes:
For best results, use an oven-proof meat thermometer. An oven roast should never be over-cooked, and a meat thermometer is the best way to tell when the roast is finished.
The secret to a great oven-roasted grassfed beef roast is the 3-step process:
1. Initial roasting at high heat to brown and seal the surface,
2. Finishing at low heat to gently warm and cook the interior,
3. And finally a rest period BEFORE carving into slices to allow juices to settle within the meat fibers. Be sure to follow temperature directions carefully, and never rush the rest period.
1-2 Tbsp. high quality olive oil
1/2 tsp. fresh thyme
1/2 tsp. fresh rosemary
clove of fresh minced garlic or fresh green onion
fresh ground black pepper to taste
mineral salt to taste
Preheat oven to 425 degrees.
Combine olive oil, herbs, garlic/onion, salt and pepper. Rub oil mixture all over roast. Place roast in a heavy roasting pan. Insert meat thermometer so that the tip of the thermometer is in the center of roast.
Place roasting pan in pre-heated oven:
If roast is less than 3 pounds: roast meat at 425 degrees for about 20 minutes.
If the roast is 3 pounds or larger: roast at 425 degrees for about 30 minutes.
Without opening oven, reduce heat to 300 degrees. Continue cooking until the meat thermometer reads the desired temperature, about 145 degrees for medium, or 140 degrees for medium rare. Be aware that the internal temperature of the meat will rise slightly – about 5 degrees – after the roast is removed from the oven. Do not overcook the roast. It takes about an hour at 300 degrees for a 4 pound roast to finish to medium, 40 minutes for a 2.5 pound roast (cooking times will vary however, so watch the thermometer closely).
When the desired temperature is reached, remove the roast from the oven, cover loosely, and allow to rest for 10-15 minutes while finishing the rest of dinner. Carve into slices after the rest period, and serve with plenty of pan juices and horseradish!
