Recipe by Shannon Hayes from The Grass-Fed Gourmet Cookbook
Rosemary Crusted Chuck
Enjoy the simplicity and savory tenderness of this slow roasted rosemary crusted chuck steak.This recipe is great for those short on time and on a budget. Chuck has tons of flavor though tends to be tough unless slow roasted.
Serves: 3-6 (depending upon size of the cut
Ingredients:
Garlic-Rosemary Rub
2 TBS. dried rosemary
1 1/2 TBS. Course salt
1 Clove of garlic
2 tsp. freshly ground black pepper
1 Grass-fed chuck steak or roast, 2 1/2 to 5 1/2 lb.
Preparation:
Preheat oven to 250 degrees F.
Combine ingredients in the garlic-rosemary rub and rub into the chuck. Cover loosely with plasic wrap, and let rest at room temperature for 30-60 minutes. Roast the meat in a shallow pan for 30 minutes, then lower the temperature to 170 degrees F. Continue to roast for 4-6 hours (depending upon the weight – the larger the cut, the longer the roasting time., or until an internal meat thermometer registers 120 – 125 degrees F. To ensure tenderness, do not cook beyond 125 degrees.
Allow the meat to rest, tented loosely with foil, for 10 minutes before slicing and serving.
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