Ingredients
Scale
- 1 beef crown roast (about 10-12 pounds)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon thyme leaves
- Salt and freshly ground black pepper to taste
- 1/2 cup red wine (optional, for braising)
- Vegetables for roasting (carrots, potatoes, onions)
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix minced garlic, olive oil, rosemary, thyme, salt, and pepper to create a flavorful rub.
- Carefully loosen the meat from the ribs of the beef crown roast, then rub the mixture evenly over the entire surface.
- If desired, pour red wine into the bottom of the roasting pan for added moisture and flavor.
- Arrange the vegetables around the roast in the roasting pan for an aromatic base.
- Place the roast in the oven and roast for about 2 to 2.5 hours or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Let the roast rest for 20 minutes before carving to allow the juices to settle.
Notes
- For extra tenderness, consider slow cooking the crown roast in a crock-pot with seasonings for 6-8 hours.
- Use a meat thermometer to ensure perfect doneness.
- You can prepare the roast a day in advance by seasoning and refrigerating it until ready to cook.
- Prep Time: 15 minutes
- Cook Time: 2 to 2.5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 slice
- Calories: 650 Kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg