Garlic-Herb Fall-Apart Roast

This savory, herb-crusted roast is perfect for a comforting meal, with a deep flavor profile and a melt-in-your-mouth texture. With a mix of aromatic herbs and the richness of ghee, this roast will steal the show on your dinner table. Whether you're serving it for a special occasion or a cozy weeknight meal, the tenderness and flavor are sure to impress.

Method:

• Prepare the Roast:

  • Thaw your Polyface Eye of Round roast completely.
  • Remove the roast from its package and pat it dry with paper towels to remove excess moisture.
  • Sprinkle 1/2 tsp of salt onto the roast and press it into the meat. 

• Seasoning:

  • In a small bowl, combine the oregano, basil, black pepper, remaining 1 tsp salt, diced garlic, and ghee. Mix well.
  • Rub this seasoning mix generously onto both sides of the roast, pressing it into the surface for maximum flavor.

• Resting:

  • Let the roast sit at room temperature for 1-2 hours, allowing the seasoning to marinate into the meat.

• Roast the Meat:

  • Preheat your oven to 450°F (230°C).
  • Place the roast in a covered pan, such as a Dutch oven with a lid.
  • Roast the meat for 5 minutes per pound. (For a 2 lb roast, that would be around 10 minutes.) This initial high heat will help form a flavorful crust.

• Slow Cook:

  • After the initial roasting time, reduce the oven temperature to 200°F (93°C).
  • Continue roasting for an additional 1+ hours, or until the roast reaches your desired internal temperature (130°F for medium-rare, 200°F for fall-apart tenderness).
  • I roasted mine for around 3 hours to 200°F. The meat fell apart with a fork

• Rest and Serve:

  • Once done, remove the roast from the oven and let it rest for 10-15 minutes before slicing or shredding.
  • Serve with your favorite sides and enjoy the delicious herb-crusted flavor and ultra-tender texture!

This roast is great for any occasion where you want a hearty, flavorful main dish with minimal hands-on time. Enjoy!