If you like roast beef, this is the recipe to try! Slice and serve with healthy sides. Thinly sliced leftovers make excellent cold roast beef sandwiches.
- 1, 3-5 lb KOL Foods, 100% grass-fed Top Round or Side Tip Roast
- 4-5 garlic cloves, minced
- 2 t each of dried basil, rosemary, thyme and oregano
- 1 t Kosher Salt
- 2 t ground black pepper
Remove roast from packaging, wash and dry thoroughly.
Mix all herbs, salt and pepper together. Rub the herb mixture into the roast, coating it completely. Place the roast into a enameled cast iron pot, cover and let rest for 2 hours.
Preheat oven to 250 F.
Insert a meat thermometer into the center of the roast and bake, uncovered at 250 F for 30 minutes.
Reduce heat to 170 F and bake until thermometer reads 125 F; about 30 minutes/lb.
Allow the roast to rest for 20 minutes on the counter, covered.