- 1
Ingredients
- 1 roast (beef, bison, venison) from the round or sirloin (tri-tip cut is especially good)
- 2 garlic cloves, minced
- 1 T dried, crushed rosemary
- 1 1/2 coarse sea salt
- 2 t freshly ground pepper
Preparation
Step 1
directions
1
Combine the garlic, herbs, salt, and pepper in a small bowl. Rub the meat well with seasoning mix, coating all exterior surfaces of the roast. For the best flavor and even cooking, let the roast sit out two hours at room temperature loosely wrapped in a plastic zip bag.
2
Preheat oven to 250.
3
Place the meat in a small roasting pan and insert a meat thermometer (with the tip in the center of the roast at the thickest part) and cook for half an hour.
4
Turn the temperature down as low as the oven will go. Continue cooking until the meat is very rare (120-125°), rare (130°), or medium-rare (135-140°). Remove the roast from the oven, cover loosely with foil, and let sit for ten minutes. Cut into the thinnest possible slices with a very sharp slicing knife and serve warm.
Source: Primal Blueprint Cookbook