Herb Crusted Smoked Manhattan Roast

A Manhattan Roast is fantastic for holiday celebrations and is simple to cook. This recipe with it’s vibrant herb crust and incredible flavor from smoking it on the grill is an easy favorite. While you can use any combo of fresh herbs, the mint really gives it a brightness that’s perfect for a Spring celebration and it will be on my Easter table this year! The Italian parsley maintains some of it’s green color which makes for a stunning presentation. You can pick up an incredible American Wagyu Manhattan Roast from Snake River Farms.

Herb Crusted Smoked Manhattan Roast

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Prep Time 10 minutes mins

Cook Time 1 hour hr 45 minutes mins

Course Main Course

Servings 6 people

Equipment

• Traeger Grill or Smoker

Ingredients

  

• 3-4 lb Snake River Farms Manhattan Roast
• 2 tsp salt or more as desired
• 1 tsp pepper or more as desired
• 3-4 Tbsp whole grain dijon mustard or dijon mustard
• 1 cup Italian parsley chopped
• 2 Tbsp fresh thyme leaves
• 2 Tbsp fresh mint leaves chiffonade
• 2 Tbsp fresh chives chopped
• 2 Tbsp fresh sage leaves chiffonade
• 2 Tbsp fresh rosemary leaves finely chopped

Instructions

 

• Place the SRF Manhattan Roast on a sheet pan and pat dry with a paper towel.
• Season the roast with salt and pepper and allow to temper (sit and rest) for 1 hour at room temperature. (This will help the roast cook more evenly.)
• Preheat your grill or smoker to 250F.
• Cover the roast in a thin layer of dijon mustard, (to help the herbs stick). Alternatively, you can use mayonnaise, but a good quality mustard is preferred.
• Combine the fresh chopped herbs and starting on the bottom, cover all side of the roast, ending with the fat cap on the top.
• Place the roast on the grill or smoker at 250F for 1 ½-2 hours depending on the size/shape/and starting temperature. Start checking the internal temperature around 45 minutes to 1 hour into smoking.
• Smoke the roast until desired internal temperature is reached with an instant read thermometer. 125-130F for a nice medium rare. There will be some carry over cooking as it rests.
• Place the roast onto a caving board, tent with a piece of foil, and allow to rest for 10 minutes before slicing and serving.
• Enjoy!

Keyword beef, Easter, holiday, recipe