Crown Roast

CROWN ROAST

 

This dry rub is for per pound:

1 tsp salt

1/8 tsp pepper

¼ tsp ground thyme

¼ tsp ground sage

1/8 tsp ground bay leaves (I just smash the leaves small)

½ clove garlic (I used the already chopped stuff in the jar and LOAD it with garlic)

 

Put in a bowl or something that allows you to cover the meat with red wine and a little water.  Marinate overnight.  When ready to cook.  Preheat oven to 450.  Put meat on a rack that is raised so the heat can hit the whole roast.  Pour all the wine and drippings into the bottom of the pan and add some water.  I cover the bones with foil so they don’t burn.  Insert meat thermometer.  Cook for 15 minutes and then reduce to 350 degrees.  I used ChatGPT to determine the time and temp to pull the roast out.  

Mine was 6.75 and it said after the initial 15 minutes cook 18-20 minutes per pound.  For 6.75 that was 2 to 2-1/4 hours.  Remove when the meat temp is 140 degrees.  Tent and rest loosely with foil for 15-20 minutes before carving. 

Take all the pan drippings and add to an already made package of pork gravy.  When we cut it, each one will have a bone.  Cut along the bone for each chop.  ENJOY!