This isn’t one of Susan’s recipes, but it is inspired in her memory. She was always looking for a creative take on a roast, and anytime she got away from the ranch for a trip to the city she loved a good Thai. I think she would love this dish as much as I do!

Ingredients:

• 2-3 lbs grass-fed beef roast (such as chuck roast or sirloin roast)

• 3 stalks lemongrass, tough outer layers removed, chopped into 2-inch pieces

• 4 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon lime zest

• 1/4 cup lime juice

• 1/4 cup soy sauce

• 2 tablespoons fish sauce

• 2 tablespoons coconut sugar

• 1 can (14 oz) coconut milk

• 1 tablespoon coconut oil or avocado oil

• Salt and pepper, to taste

• Fresh cilantro leaves, for garnish

• Lime wedges, for serving

Directions:

• Preheat your oven to 325°F

• Using a sharp knife, make several deep cuts into the surface of the grass-fed beef roast, spaced about 1 inch apart.

• In a blender or food processor, combine lemongrass, minced garlic, grated ginger, lime zest, lime juice, , fish sauce, coconut sugar, and coconut milk. Blend until smooth to make the marinade.

• Place the grass-fed beef roast in a large baking dish or roasting pan. Pour the marinade over the roast, making sure it is well coated on all sides. Cover the dish with aluminum foil and marinate in the refrigerator for at least 2 hours, or preferably overnight.

• Remove the marinated beef roast from the refrigerator and let it come to room temperature for about 30 minutes before cooking.

• Heat coconut oil (or avocado oil) in a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, remove the beef roast from the marinade and sear it on all sides until browned, about 3-4 minutes per side.

• Pour the remaining marinade into the skillet or Dutch oven with the beef roast. Season with salt and pepper to taste.

• Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.

• Roast the grass-fed beef for about 2.5 to 3 hours, or until it is tender and easily pulls apart with a fork. Baste the beef with the cooking juices occasionally during the roasting process.

• Once the beef roast is cooked to your desired level of doneness, remove it from the oven and let it rest, covered with foil, for about 10-15 minutes before slicing.

• Slice the Thai-style grass-fed beef roast into thin slices and arrange them on a serving platter.

• Garnish with fresh cilantro leaves and lime wedges.