Cast Iron Seared Grass Fed Round Roast

I love everything about a well seasoned cast iron! From frittata to steak, pizza to hors d’oeurves, tarte tatin to a simple garden veggies.  But the most use the cast iron gets in this kitchen is searing our beef.  Steaks before an oven finish, perfect stovetop burgers and roasts.  A round roast is a very lean cut so it should be cooked to medium rare to be perfectly tender and flavourful.

Ingredients:

4 lb grass-fed top round roast

Kosher salt

Olive Oil

Optional serving garnish: Salsa Verde or Horseradish

  Directions:

Remove roast from refrigerator thawed and bring to room temperature, approximately 2 hours. Preheat oven to 250 degrees F.  Trim excess and heat the cast iron pan on high to very hot.  Generously rub the roast with kosher salt.  Pour a small bit of oil in the pan to coat surface.  Now sear the beef on each side until a nice brown crust forms.  It will smell fantastic!  This should take about 10 minutes to get all sides prepped.

Move the pan to the oven and roast until meat registers 125 to 130 degrees F in middle (approximately 60-90 minutes). Remove from oven, rest 15-20 minutes. Slice very thin across the grain.  Serve with salsa verde or fresh hot horseradish.