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Recipes
Super Slow Roast Beef
by Shannon Hayes

1  4 1/2 to 5 pound top round roast,
rinsed and patted dry
16 cloves peeled garlic
garlic herb rub (below)
3 Tbsp olive oil
12 sprigs fresh thyme

Garlic Herb Rub
1 Tbsp dried thyme
1 Tbsp dried rosemary
2 Tbsp dried oregano
1 Tbsp ground fennel
2 tsp garlic powder
1.5 tsp sea salt
2 tsp freshly ground pepper

Directions
Preheat the oven to 250 degrees F.

With a small sharp knife, make sixteen 1/2-inch deep slits in the roast.  Press 1 garlic clove into each slit.  Pinch to close the
openings.  Prepare the
Garlic Herb Rub in a small bowl.  Slowly stir in the oil to make a paste.  Rub the paste on both sides of
the roast.  Put the roast in a small roasting pan, bone side down, and place the thyme sprigs under the roast.  Cover loosely
and allow to sit at room temperature for 2 hours.

Roast for 30 minutes.  Remove the pan from the oven and turn the roast for even browning.  Reduce the oven temperature to
its lowest setting.  Continue roasting until a meat thermometer inserted into the thickest part of the roast reads 120 to 125
degrees.

Because of the lean nature of this cut, it is recommended you not cook this roast beyond medium-rare.  As a guide, figure 1
hour and 10 minutes per pound at an oven temperature of 170 degrees F.  

Remove from the oven, tent with foil and let the roast stand for 10 to 15 minutes in a warm place before carving.  Slice
across the grain to maximize tenderness.  Reserve drippings for gravy if desired.
Pan Sauteed Steak
4 Grass Fed Steaks (filet, ribeye, strip or sirloin)
Cut away visible fat if desired

3 to 4 Tbsp butter
1 to 2 tsp minced garlic
1 tsp Worcestershire sauce
1/2 cup dry red wine
salt and pepper to taste

Melt butter in large sauté pan over medium heat and
sauté garlic

Add steaks and sear both sides on high heat

Reduce heat

Remove steaks when 5 degrees under desired
temperature, determining doneness with a meat
thermometer

Add remaining ingredients and heat through.  After
several minutes, return steaks to pan briefly

Serve steaks and top with sauce
Brown Sugar Meatloaf
1/2 cup brown sugar (or less)                      
1/2 cup ketchup                                              
1T Worcestershire sauce
              
1 1/2 pounds ground beef                            3/4 cup bread crumbs
1 small onion, chopped                                1/4 tsp ground ginger
3/4 cup milk                                                    2 eggs  
11/4 tsp black pepper                                      salt if desired

Directions
Preheat oven to 325 degrees F

In a small mixing bowl, mix together brown sugar, ketchup and
Worcestershire sauce

In a larger mixing bowl, mix thoroughly all remaining ingredients.  
Press meat into a lightly greased 5 x 9 inch loaf pan, or shape into a
loaf and place in the middle of a larger baking dish

Spread sugar/ketchup mixture on top of and around loaf

Bake in preheated oven for 1 hour or until juices are clear.

Slow Cooker Pot Roast

3-4 lb Grass Fed pot roast (chuck, shoulder, or rump roast
Montreal Steak seasoning (or salt & pepper)
1 packet dry onion soup mix
1 cup water (or 1 cup dry red wine)
1 diced onion
4-5 carrots cut into 2" lengths
3 potatoes, peeled & cubed (or try turnips instead for a change)
3-4 stalks sliced celery
1/2 tsp Worcestershire sauce
1 tsp minced garlic

Directions
Season roast with Montreal Steak seasoning
Brown on all sides in large skillet

Place the roast in the slow cooker and add the rest of the ingredients

Cover and cook on low setting for 8 to 10 hours