Cool Springs Ranch

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Regina, Ft Qu'Appelle, Yorkton, Canora

THURSDAY, February 11, 2021

3:00- 6:00 pm

Trinity Lutheran Church

1909 Ottawa St, Regina, Sk

Delivery will be "Drive Through

Style" because of Social Distancing.

Order from February 2 - 8


Saskatoon, Humboldt, Watson, Kelvington

Thursday, January 28

3:00 PM - 6:00 PM

Location- TBA         

Delivery will be "Drive Through 

Style" because of Social Distancing.

Order from Jan 19 - 25




Please order in your city's "order window week". (or we may not get your order!) See the Calendar  The last day to order is the Monday before the Delivery Day. You can select your city from the mailing list page - then you will get the right emails.

 For more information, read the Buying Club Info  to understand how it works!



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Super-Slow Roasted Beef

The Grassfed Gourmet Cookbook, by Shannon Hayes

“Nothing beats super-slow roasting for turning even the toughest cuts of meat into wonderful roasts. No matter how lean your roast may be, this technique ensures a beautiful cut of beef that is juicy, pink in the center, and absolutely delicious. And the best part is that overcooking the beef is just about impossible. The meat insulates itself: super-slow roasting dries the outside of the roast and locks in the moisture, enabling the meat to cook in its own juice. The flavor will be extra beefy, but be patient. Super-slow roasting takes a long time.”
-- Shannon Hayes

1 beef roast 
Herb rub (you can just put salt and pepper on and skip the marinating

Garlic-Herb Rub
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 tablespoons dried oregano
1 teaspoon ground fennel
2 teaspoons garlic powder
1 1/2 tablespoons coarse salt
2 teaspoons freshly ground black pepper

Rub the roast with the herb rub, wrap loosely in plastic and allow to sit at room temperature for 2 hours.

Preheat oven to 250 degrees. Place the meat in a small roasting pan, insert a meat thermometer, and cook for 30 minutes.

Turn the oven heat as LOW as you can. Continue cooking the meat until the thermometer registers 135-140°. As a guide, figure on 1 hour and 10 minutes per pound of meat at 170°.

Remove the roast from the oven, tent loosely with foil, and let rest for 5 to 10 minutes.

Carve into very thin slices to serve.

This entry is related to the following products. Click on any of them for more information.
Garlic, Sirloin Tip Roast, Rump Roast, Oregano, Rosemary, Thyme, Eye of the Round Roast, Bottom Round Roast, Top Round Roast,
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