Slow Cooked Tenderloin

One of our favorite ways to prepare a great Roseda roast is to slow cook it all day while at work.  For this particular roast we put on it a rub that we use quite a bit.


1 Part Salt

1 Part Black Pepper

2 Parts Dark Coffee Fine Grind

1 Part Paprika

Garlic powder to taste


We always keep a sizable amount of this mixture on hand for roasts. Roasts are delicious and easy to impress your guests and family.   For this particular day we used a Whole Roseda Tenderloin. We stripped the fat off of it and tied it up.

Tenderloin ready for the dry rub.

Tenderloin ready for the dry rub.

To make the morning easy this was done the night before so was putting the rub on it.  Cover it with rub and let it sit in the refrigerator overnight.

Tenderloin rubbed down and ready for the oven

Tenderloin rubbed down and ready for the oven

For slow cooking it all day the oven was on 180°F.  It was in the oven for about 10 hours with this roast, but you are going to keep it in there till you reach your desired level of done.  Rare is 140°F, Medium 160°F, and Well Done is at 170°F.  This tenderloin is at a Medium. Don’t forget to let it rest for a few minutes before eating it. Enjoy!!!

Finished Product

About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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