BY: Liz Williams
Let the roast come to room temperature before beginning the cook.
Rub the roast with olive oil, garlic, and season generously with salt and pepper. Place the rosemary and thyme sprigs in between the butchers twine and the roast.
Heat a cast iron skillet on your stove top or grill on high with a little bit of olive oil in the bottom of the pan. Sear the roast on all sides for 2-3 minutes and then turn the grill down or oven to 250°F degrees until you reach an internal temp of 120°F-125°F degrees for medium rare. This can take 30 to an hour depending on the weight of the Manhattan roast and desired doneness. It’s important to monitor internal temp throughout the cook for appropriate cook times.
Remove roast from cast iron and let rest for 15-20 minutes before slicing. Remove butchers twine and the sprigs and slice the roast against the grain for best results. Reserve the juices in the cast iron to make the dressing or gravy.
Group tip* When serving a group of people I like to serve the roast rare to medium-rare, and sliced. If you have a guest(s) who would like it more well-done, you can put their slice back on the grill and cook to desired temperature.