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Christmas will be here in a few short weeks. We are not going anywhere so I have been thinking about what I am going to make for my family. You would never guess what we have on Christmas. SADZA! Why, because its difficult to get maize meal here, it is actually our “special” treat. We serve it with vegetables(usually mufushwa) and we braai some meat.
This year I want to do something different. Roast beef. 
Roasting beef is quite expensive compared to other kinds of beef. Usually twice as much per pound or more depending on the cut. I tend to stay away from it. It usually is big chunk of meat. Like this one here.
Sometimes you can find it already prepared for you and all you have to do is season it and cook it. I found this chuck steak already tied up but I wanted to season it more with my herbs and salt and pepper so I untied it. Chuck beef tends to be dry so I did not trim off the fat, as the meat cooks, the fat will melt and moisturize the meat. If you would like, you can trim off any excess meat.
Have I told you I enjoy chopping up vegetables and herbs? I probably have. It is my favourite thing to do. Thyme, rosemary, garlic and shallots.
Mix all these with some olive oil and smear it all over the meat. Tie it all up.
Bake the meat initially at 450F for about 20 minutes and then reduce the temperature to 300F. If you have a meat thermometer stick it in and check for the reading to get to 130F for medium rare or about 1 1/4 hours. I like for my meat to be well done so I let it cook longer much to the dismay of my husband who likes his meat rare. I like to kill my meat twice!
Here is the printable recipe:
Herb Crusted Chuck Roast
Ingredients
- 6 pounds chuck roast beef
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons minced garlic
- 3 tablespoons minced shallots
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 3 tablespoons salt
- 4 teaspoons black pepper
Instructions
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Preheat the oven to 450 degrees F. Put the rib roast in a large roasting pan and set aside.
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Mix the olive oil, rosemary, shallots, thyme, salt, pepper and garlic until everything is combined. Rub the mixture all over the roast.
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Roast for 20 minutes, then lower the oven temperature to 300 degrees F. Roast until the internal temperature registers 130 degrees F for medium rare, about 1 1/4 hours. Let rest for 15 minutes, then slice into equal width pieces before serving.
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