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Roast

The Classic
Clod Roast by The Walheim
Beef

Start

This cylindrical roast is an amazing cut of beef similar in fat content to the famous Tri-Tip. Curt Walheim puts a Mediterranean spin on it. Marinating for three days in oil and vinegar with crushed fresh garlic and dried thyme. Lightly crushed black pepper corns make an enticing burst of flavor. Causing one to chomp on the Claude until the Claude is gone!

  • 1-3 Lb. Clod Beef Roast
  • 1/2 Cup Olive Oil
  • 3 Tablespoon White Wine Vinegar
  • 6 Cloves Garlic, crushed
  • 3 Tablespoons dried Thyme
  • 3 Tablespoons dried Oregano
  • 3 Teaspoon lightly
    crushed Black Pepper Corns
  • 2 Teaspoon of Salt

Start 2

Blend the oil, vinegar and the spices in a non reactive baking dish or Zip-loc bag. Add the roast, turn often overnight or as long as three nights in the fridge.

Remove the roast bring it to room temperature, cook over indirect heat until meat thermometer displays that it is chow Time!

Done

Slice thin across the grain. Serve with a mixed tomato slices salad with a light vinaigrette dressing. Garnish with a small baked potato or new potatoes boiled or roasted. Wheeeew that's good!

Done 2

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