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!
