Roasts are just thick cuts of beef often from the chuck or brisket (below the shoulders and down the front leg). Note that roasts can take up to three days to thaw completely! If roasted slowly in a relatively cool oven for a long period, then it does not really matter if it’s not completely thawed. There is even a recipe for cooking a frozen roast on page 74 of Pasture Perfect!

Given the location that most roasts come from, one typically uses moist heat methods or, if you are game, super slow roasting as recommended by Shannon Hayes, author of The Grassfed Gourmet Cookbook. Rub and let sit. Lock in the juices by either (1) Pre-heat to 450F. Cook meat for 15 minutes before turning down the heat to 250F if you are in a rush or lower if you have time until finished or (2) Quickly sear all sides of the meat with canola oil in a hot pan. Then cook at 170F or as low as your stove allows for several hours. When you use super low heat, it is almost impossible to overcook the meat and the cuts will retain their moisture.