How make a TENDER grass-fed beef roast?

Defrost and let it come to room temperature in a cast iron crock pot while you get the rub ready. I used a cut rib roast that was somewhere between 2 and 3 pounds.

I made a mixture of basil, rosemary, thyme and oregano (all dried, about 1-2 tablespoons worth total) and I minced 4-5 garlic cloves, and added about a teaspoon of salt and 2 tsp. of pepper to the mix. I worked the mix around with my hands to break up the bits of herbs, and then rubbed it over the whole outside of the roast. I let it sit on the counter for 2 hours or overnight in the fridge.

Then I cooked it at 250F for 30 minutes, then brought the temperature down to 170F for close to 3 hours, but I wasn’t watching the clock, I was watching the meat thermometer. The ideal internal temperature for the roast is around 120-125F, so I just cooked the roast my thermometer registered 125F. When it was done the pot was dry: all of the juices remained inside the roast:

I let the roast rest on the counter once it was done for a good 20 minutes (at that point, I put the lid on). It was juicy and a perfect medium-rare.