Recipe from the book Free Range Farm Girl, by Shannon Hayes.
Ingredients:
Garlic Spice Rub (optional)
2 Tbsp. course unrefined (Celtic gray) sea salt
1 Tbsp. ground black pepper
1 Tbsp. granulated garlic (or 3 cloves fresh garlic)
Beef Roast
1 grass fed beef roast: bone-in chuck, top round, bottom round, eye round, sirloin tip or London Broil
Directions:
Blend together garlic spice rub ingredients. Preheat oven to 170 degrees F. Rub the roast with the garlic spice rub or seasoning of choice (be sure to add salt and pepper if your seasoning does not have it).
Place the meat in a cast-iron skillet or roasting pan and roast, uncovered, for 30-40 minutes per pound. Use an internal meat thermometer to determine when the meat is done to your liking; however, grass finished beef is typically best when cooked from medium rare to medium.
Since the juices will not have been disturbed when cooking at such low temps, resting is not necessary.