Ingredients
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Boneless Beef Top Blade Roast
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Cloves of Garlic, peeled and rough chopped
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Lemon, juice and zested
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Lime, juice and zested
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Sun Dried Tomato Pesto
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Beef Broth
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Tomato Paste
Qty 2 TbspAdd to Basket -
Sprig Rosemary, stripped
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Extra Virgin Olive Oil
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Granulated Garlic
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Coarse Sea Salt
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Freshly Ground WFF Black Peppercorns
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Cooking
Instructions
- Preheat oven to 325°F.
- Season Top Blade Roast on all sides with WFF Coarse Sea Salt and freshly ground WFF Black Peppercorns.
- Combine pesto, garlic, lemon and lime with a few Tbsp. of olive oil to form a paste.
- Add roast to shallow roasting pan.
- Rub paste on all sides of roast and season with sea salt, freshly ground black peppercorns, and granulated garlic.
- Combine beef broth and tomato paste, stir in.
- Add broth mixture to roasting pan.
- Place in oven and cook until fork tender, about 4 hours*. *USDA recommends cooking beef to a minimum internal temperature of 145°F