A mediterranean rub lightens up the deep, beefy flavor of the Top Blade Roast just enough to compliment, rather than overpower. With every fork tender bite, you'll realize this isn't your average roast recipe.
4 Cloves of Garlic, peeled and rough chopped
1 Lemon, juice and zested
1 Lime, juice and zested
4 oz. Sun Dried Tomato Pesto
2.5 Cups Beef Broth
2 Tbsp. Tomato Paste
1 Sprig Rosemary, stripped
Extra Virgin Olive Oil
WFF Granulated Garlic, to taste
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
