Knife-less Roast BeefPrint Recipe
- 1.5-2 lbs grass fed roast beef
- 3 tbsp extra virgin olive oil
- 1 tsp cumin
- 1/2 tsp cinnamon
- 12 oz coffee flavored beer
- 3 bay leaves
- juice from 1/2 lemon
- 1 tsp whole grain mustard
- 1 tsp red wine vinegar
- 2 stalks fresh tarragon
- kosher salt
The night before, heavily salt all sides of the roast and let it chill in the fridge. Take it out 1 hour before you are ready to cook.
Heat up 1 tbsp of oil in a non stick pan and sear all the sides of the meat to brown.
In a slow cooker, mix all the other ingredients except the vinegar, and whisk, the beer will be a bit frothy at first! Set in the brown meat and set to cook for 7 hours.
At the five hour mark, remove the meat with tongs, and using an oven mitt carefully drain the liquid into a separate bowl through a fine mesh sieve. You want all tarragon stalks, mustard grains, and anything else left behind to discard and the juice left over.
Place the meat back into the slow cook vessel and top with the strained juice and cook for the additional time left on the slow cooker. Serve immediately and store leftovers for 2 days.
Check the liquid level every two hours to make sure its at least 1/3 up on the beef roast, if its getting too reduced then add water 1/4 cup at a time.
Don’t freak out at the time requirement for this recipe, its well worth the end result. Im going through a massive test of patience both in my cooking and personally so it only makes sense to add in a roast beef that takes 7 hours to cook. Your hands on time, besides an occasional glance to make sure you’re not ending up with blackened muscle, is to sear all sides and slow cook it for the rest of the time. At some point, you can get off the couch and strain the the herbs and spices out of the sauce for a more refined final product but it’s totally cool if you’re too engrossed in that movie to do so. The final piece of meat is so tender that the bits literally crumble as you take a fork to them ( hence the title of the recipe, knife-less), so be careful when removing it from the sauce. Since its bathed in the flavorful liquid for hours, each bite is not only like room temperature butter, but infused with a big punch of flavor.