Beef Eaters Delight

A lean chunk of pasture-raised beef not so much roasted but larded with garlic slivers and rubbed with herbs of your choice, then given fever therapy in slow oven produces a true beef eater’s delight. It’s aromatic and flavorful. You can time it to the degree of done-ness that most pleases you. Slow roasting keeps the meat from shrinking.

Fever Therapy Roast
Preheat oven to 225 degrees
Serves 6 with leftovers

1 3-lb lean beef roast
Zatar, Italian herb mix, or dried crumbled marjoram leaves
½ teaspoon fresh ground black pepper
1 or 2 garlic cloves, thinly sliced
Instant read thermometer

Pat the meat dry with paper towels. Place in in a ceramic oven-proof baking dish that has a glass lid. Rub the meat with about two teaspoons of dried herbs of your choice. With a sharp knife, cut small gashes in several places on the top of the meat. Stick a slice of garlic way down into each gash.

Place the dish with the roast in it in the center of the preheated oven. For a medium-well done roast, set a timer for 3 hours. After the meat has darkened, place the lid upon the baking dish. This temperature and time will produce a medium-well done roast if your oven works like mine. You’ll want to stick your instant-read thermometer into the center of the roast. When it’s needle stops moving that thermometer will tell you whether the meat is rare, medium, or well done.

If you prefer your meat well done, you can get that result in three houres by roasting it at 300 degrees, but it will shrink somewhat.

Another way to roast beef slowly without paying it so much attention it to set your oven temp to 175 degrees and let the beef cook over night. In the morning it will be done and ready to slice for sandwiches. For better slicing, let it spend some time in the refrigerator.

Alternative use of leftovers:
Beef Cubes in Madeira Sauce Serves 2 to 3