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Garlic Herb Manhattan Roast

This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!

Garlic Herb Manhattan Roast is a holiday dinner show-stopper without all the fuss! A classic Manhattan-style roast is rubbed down with a garlic herb butter, roasted until it reaches the perfect temperature, and then broiled to create a decadent crust. Each bite of this roast is tender, scrumptious and full of holiday memories.

What is a Manhattan Roast?

To be honest, I had never heard of a Manhattan roast before I stepped foot into The Mercato, the brick and mortar storefront of Certified Piedmontese.

But, there she was. A beauty of a roast was staring me down smack dab in the middle of the display case. I just had to know what it was!

The staff at The Mercato were very knowledgeable and helpful in making it simple for me to remember what this roast was: when you think of a Manhattan roast, think of New York.

A Manhattan roast is the cut of meat that would typically be broken down into New York strip steaks, but, it’s left whole instead! The butchers at The Mercato trim the fat cap off the top, tie it together with cooking twine and make it look nice and festive for the holidays with some rosemary.

If you ask me, this is a show-stopping holiday roast before you even cook it!

PS: do you typically cook up a prime rib for the holidays? Get your hands on one of these Manhattan roasts instead! All of the same decadence in a less amount of time!

Tips for Preparing the Roast

I know it can seem like a daunting task to take on a beautiful cut of meat, but have no fear! This Garlic Herb Manhattan Roast is here to show you how great of a chef you really are – you’ve got this! Here are a few helpful tips when working with a roast like this:

  • Give it time to come to room temperature before cooking. This helps ensure that the meat cooks evenly. I laid mine out on the counter about 30-45 minutes before cooking.
  • Pat it dry. If you’ve been around here for awhile, you may already know how much I tell you to pat your turkey skin dry for a browned turkey – same concept here!
  • Have a good meat thermometer on hand. You can follow cooking instructions to a “t”, but, ultimately, it’s going to be up to what the internal temperature of the meat is to know if it’s done or not.
  • Allow the roast to rest after taking it out of the oven. You want to make sure that your roast stays nice and tender and juicy!

What Sets Certified Piedmontese Beef Apart

Certified Piedmontese isn’t just any other beef brand that you may think. They have such a unique, healthy and appealing way that they operate. Let’s dive into the details on what sets Certified Piedmontese apart from the others:

  • Their cows come from the rare Piedmontese breed of cattle from Italy – less than 1% of cattle in the United States are Piedmontese, but Certified Piedmontese has the largest herd of these cattle.
  • The beef is naturally healthier, but does not sacrifice on flavor and tenderness.
  • The beef has fewer calories, less fat and higher protein per ounce than beef from other breeds.
  • The cattle are raised naturally without hormones, antibiotics or steroids – and on ranches here in the Midwest!
  • You get the taste of real beef since it is naturally cleaner and leaner.
  • Certified Piedmontese has a ranch-to-fork process that ensures traceability, environmental sustainability and humane handling.

Now, I don’t know about you guys, but COUNT ME IN! Not only are all of those amazing qualities of the Certified Piedmontese brand enough to get you on board, but tasting their product will have you hooked for life. I sure am!

PS: don’t live in Nebraska or have access to run into The Mercato? Don’t worry! They’ve got you covered with online ordering over at Certified Piedmontese!

Slicing into this roast after bringing it out of the oven is what dreams are made of. Serve it up with your holiday classics such as Asiago Herb Mashed Potatoes, Garlic Almond Green Beans, Garlic Bread and something sweet for dessert.

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Garlic Herb Manhattan Roast

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 Manhattan Roast 1x


Garlic Herb Manhattan Roast is a holiday dinner show-stopper without all the fuss! A classic Manhattan-style roast is rubbed down with a garlic herb butter, roasted until it reaches the perfect temperature, and then broiled to create a decadent crust. Each bite of this roast is tender, scrumptious and full of holiday memories.


  • 1 Certified Piedmontese Manhattan Roast, about 45 pounds
  • 1 stick (8 tablespoons) butter, softened
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon chopped garlic
  • 2 teaspoons salt
  • 1/2 teaspoon pepper


  1. Set your Manhattan roast out on the counter to bring to room temperature about 30-45 minutes prior to cooking.
  2. Preheat your oven to 450 degrees. In a small bowl, combine the butter, thyme, rosemary, garlic, salt and pepper until smooth.
  3. Gently pat the roast dry with a paper towel and then set onto a baking sheet lined with a wire rack. Generously rub and evenly coat with the prepared garlic herb butter.
  4. Roast for 20 minutes at 450 degrees, then reduce the temperature to 350 and roast for another 25-30 minutes, or until the internal temperature of the roast reaches 125 degrees. This will be on the medium-rare side.
  5. Preheat your broiler and broil the top of the roast for 5-10 minutes to get a nice, golden brown crust. Let the roast rest for at least 10-15 minutes prior to slicing and serving.


  • A Manhattan roast is the cut of meat before it is broken down into New York strip steaks – that means it’s loaded with flavor!
  • This roast is perfect for special occasions, holidays or gatherings. Try a Manhattan roast instead of a prime rib this year!
  • The good meat thermometer will help you properly track the internal temperature of the roast for doneness level.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!




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