Long before the bustling kitchens and sophisticated gadgets of modern cooking, there existed a humble tradition of preparing roast meats over open flames. This ancient culinary practice dates back to the earliest civilizations, where roasting was not just a method of cooking, but a ritual imbued with cultural significance.
In the heart of a rustic countryside, nestled among rolling hills and fragrant herb gardens, a wise old chef named Giorgio discovered the secret to creating the most exquisite herb-covered roast. Legend has it that Giorgio was known far and wide for his culinary prowess, and his roast became the stuff of legend among villagers and travelers alike.
Giorgio’s recipe was simple yet magical. He would carefully select the finest French roast, a cut prized for its tenderness and rich flavor. Then, with a deft hand, he would season the meat with a blend of aromatic herbs—dried oregano, parsley, and basil—each one carefully chosen for its unique fragrance and flavor profile.
As the roast sizzled over the crackling flames, the air would fill with the irresistible aroma of herbs and spices, drawing hungry souls from far and wide to sample Giorgio’s masterpiece.
Over the centuries, Giorgio’s recipe was passed down through generations, each cook adding their own twist to the time-honored tradition. And now, in the age of keto cuisine, the herb-covered roast continues to reign supreme as a beloved classic, cherished for its simplicity, flavor, and the timeless spirit of culinary adventure it embodies. So, gather your loved ones, fire up the grill, and let the magic of Giorgio’s roast transport you to a bygone era of rustic charm and mouthwatering delight!
Ingredients
- 3 lb french roast
- 1 tsp Pink Himalayan Salt
- 1 tsp black pepper
- 1 Tbsp dried oregano
- 1 Tbsp dried parsley
- 2 tsp dried basil
- 1 Tbsp onion powder
Instructions
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Preheat oven to 250 degrees.
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Get a pan big enough to fit the whole roast and heat oil over medium flame in it. Pour in all the spices and mix well.
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When the oil is sufficiently heated up, put in the roast and cook for about 6 minutes on each side.
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Set up the roast on rack in a way that it won't marinate in it's own juice while it roasts and get soggy. Put it in the oven on 250 for 4 hours.
Recipe Notes
