This recipe for a simple garlic-herb rub comes from Shannon Hayes’ “The Grassfed Gourmet”. It works great on beef and lamb, as well as pork, venison or goat! She recommends making a double or triple batch, and keeping it on hand for a quick-use seasoning. The salt is one of the most important parts of the rub, which brings out the natural flavour of the meat if applied prior to cooking.
Try it with our Slow-Cooked Beef Pot Roast with Winter Root Vegetables recipe.