It’s spring, but it still feels like winter here.

Although I love winter, I’m definitely ready for it to be over.

A week ago, Dan took a bottom round roast out of the freezer to cook up.  The trick to cooking grass-fed beef so that it’s edible is to cook it slow and low.  We took this recipe, Super-Slow-Roasted Beef, from The Grassfed Gourmet Cookbook. This book is great and is teaching us some great new recipes.  Currently, we have it checked out of the library, but I think we may need to just buy it so we’ll always have it on our bookshelf to refer too!

The first thing we did was rub it with the garlic-herb rub of consisted of thyme, rosemary, oregano, fennel, garlic powder, salt and pepper.

We covered it in plastic wrap and let it sit at room temperature for 2 hours. Then we put it in the oven at the lowest temperature the oven would possibly go, ours was 250 F.

After about 3 hours we took it out and cut it up.  It was delicious!  The meat was tender and the rub on the outside was a flavor burst of goodness!!

I’m thankful that it’s Friday.  Dan and I are celebrating with a night in, playing one of our favorite games, Ticket to Ride, and eating snacks.  Tomorrow I’m hoping to check out the craft fair at the Apotheca.  It’s also NH Maple Weekend.  There’s lots of places we’d like to go visit.  Here’s to a good weekend!

Farewell from the farm,

xoxo Britta

p.s. –  All the baby lambs are doing fine – we’re up to five now!