My God-Mother has been a huge inspiration in my culinary development. She’s half-Greek, and an out-of-this-world fantastic cook. Once in my teens I left her in horrified silence for all of 30 seconds when I said “who cares what it looks like, just as long as it tastes good!” I have since mended my ways under her tender and thoughtful care. This is one of her recipes that she has graciously allowed me to adapt and put out for all of you to enjoy.
Normally, this is done on a leg of Lamb, and rotisseried. Most recently, I broke out an elk shoulder roast and cooked it on low in the crockpot for about 5 hours. Carol’s tutelage did not disappoint. It was the most tender, juicy elk roast I’ve had yet.
Greek Style Roast
Soften your butter and slice it into thin pats.
Slice your garlic, thinly
Put Salt and Pepper in a small bowl. Get out a small tipped spoon for them.
With a paring knife cut a slit in your roast, no more than an inch deep. Stuff with a little salt, a little pepper, and 1 slice of garlic. Plug with half to whole pat of butter depending on how deep the hole is.
Do this at 1-inch intervals all over the roast.
Pat the roast dry, sprinkle Greek Seasoning evenly all over the surface of the roast, and rub it in.
Pour olive oil on each side of the roast, and rub in
Cook in the Crockpot, or in a covered dutch oven according to normal times and temp for your meat. If using a Lean roast, cook at very low temp for several hours.