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770 Posts
Discussion Starter #1
Got busy cranking out dinner between hauling prunings out of the field, and realized the camera was handy so I took a few shots, and figured to share.

Top round, shoulder and Butt roast gets no love around here and can be had for 2-3 bucks a pound on sale.
I'm a cheap bastard so I'll snag 2-3 roasts whenever they go BOGO or on sale for under 4 bucks lb. to extend the steer we kill in the freezer.

Best way to utilize the tougher roasts I ever found, was a dish we had in a little Italian hole in the wall Trattoria, in a small off the beaten path town, in central Tuscany called Chiusi. One of the great things about Italian folks, is as long as you are gracious about it, they are foodies to a fault and will share notes on preperation for the asking most times, and can be quite enthusiastic about it if they sense appreciation.

It's typical Tuscan and rustic, but long on flavor. Makes for the best cold roast beef sandwiches as leftovers, and lends itself to quick hot Italian pepper and beef sandwiches as well.

Things needed:

2-3lb dense and boneless roast. Top round, Butt, shoulder.
8-10 Med. Garlic cloves sliced 1/16" or so thin. The more, the merrier. Good strong soft neck garlic, like German white or any of the Italian Purples is best.
4tbsp fresh or fresh frozen Rosemary leaves, whole. Don't chop's a dadgum crime.
Pepper mill full of black pepper corns.
Lower grade Olive oil for cooking.
Quality Cold first pressed EVOO, best quality you can afford.

Start by rinsing and drying the roast.
( No I don't care what the food safety nazis say about want the odd flavored oxidized blood off the dadgum roast.)
Pre-heat the oven to 450 degrees.

Make stuffing cuts 1/2" long and 1/2" deep with a sharp paring knife. Cutting with the grain.
Make the cuts every inch or so, on every side, including the fat side.

Stuff as much of the thinly sliced garlic as will fit, in every one of the stuffing cuts.
Stick your finger in the cut to open it up, and pack the garlic slices in there.
If you run out, cut some more.

Once the roast has every cut packed like a Chipmunks cheeks, get out the plain jane Olive oil and drizzle up the roast, pausing to let it pool into the cuts, turning and drizzling some more. Slather it up, and smack it around a little to get the oil into all the cuts to mingle with the garlic.
Make sure it's all coated.

Then start grinding the pepper. Set the mill to med. coarse and coat the whole roast until it's completely covered, and the oil soaks through and wont hold any more pepper. Looks like this.

At this point, if you have a new fangled oven with a temp probe, hook it up.
If not get out the meat thermometer.

Chuck the roast in the oven right on the rack set in the middle. No pans, or foil or any other silliness, just right on the rack. Fat side up.
Put a drip pan or foil on the lower rack, so as to allow air flow and catch drippings, just make sure there is 6" or more of clearance.

Let the roast do it's thing for 20min. at 450 degrees, then drop the temp to 350.
The target is 125 degrees internal temp if you have a temp probe, or use a meat thermometer.
A 2lb Roast will take approx 45 Min. Add another 15 min per lb.

Once internal temp has been reached, pull the roast, cover with foil to rest and finish cooking for another 30 Min.
Internal Temp will continue to rise for 10 min or so, so don't get nervous about temps, and let the thing rest while reabsorbing all those juices.

When the 30min is up, throw it on the slicer, and set the slicer as thin as it will go without cutting ragged.
You want the slices as thin as Cereal box carboard or close to it.

Arrainge 6-8 slices on the center of a warmed plate, drop on the Rosemary and be generous with it.
Drizzle with plenty of your best Extra virgin olive oil.

Serve with Roasted fresh Asparagus, or steamed Broccoli, and taters on the side.
Rolling up asparagus in a slice of beef with grated peccorino, right off the plate, is a bad habit around here.:lol:

What to do with the leftovers is a no brainer. I end up snatching slices out of the fridge like cookies...but then I'm a dadgum woods savage.
Tossed on a good dark russian rye with onions and maters with Basil makes good tractor chow.

Buon Appetitto!!!


GTT's Pilot in Command (PIC)
8,558 Posts
In the words of dieselshadow......You're making me hungry!!

That looks awesome! And I love things like that, in the fridge to have on hand to make a quick grab and go when it is spring/summer/fall tractor season! Thanks for the great explanation, and the wonderful photos!

Will someone please add this recipe to the cookbook thread? Thanks!

20,351 Posts

770 Posts
Discussion Starter #5

Glad ya like it.

It's so simple that it's unusual. Most top round and But roast ends up having the living snot cooked out of it, and the juices(Flavor) gets lost in whatever liquid that is used to boil the things.

The initial high temp and Pepper(Cures radiator leaks) seals things up pretty well without browning or searing, and as long as it's allowed to rest, the texture and flavor of the meat is on par with any expensive long as it's sliced thin.

For Tractor cab buffet meals, green pepper strips, green onion, diced mater and a shmear of Basil Pesto is a good combo.
Zuchinni strips with Ricotta, Chopped sun dried 'maters, rosemary and chives is another.
You can get downright twisted with the combinations and come out good.
Plain old sandwiches get boring during the early summer grind, and marathon slogs in the tractor.

Hot off the slicer is still best though.
Tossing the plates in the oven to warm after the roast is pulled adds a nice touch and keeps the thin slices from cooling.

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