Janet’s Beef Roast

Use a grass-fed or organic roast. As Janet says, “there’s not an awful lot of difference, but with  industrial meat there’s a big difference. There’s a lot more liquid in the meat and far less from the organic or grass fed.”

5 to 7 lb roast, rib, sirloin or round.
Make slits every inch on top of roast and place a clove of garlic in each slit. Place in 450F oven for 10-15 minutes then turn down to 300 or 325 and cook for about 20 minutes a pound, depending on how well you want it done.

If using a tougher rump or chuck roast, blend together 2 tbsp of butter with 1 tbsp of dry mustard and spread that over whole surface then follow same prep.

Credit: Janet Main, Pincher Creek, Alberta

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