Beef roast (about 2-3 pounds)
Sprigs of fresh rosemary
3 Tbls each of crushed rosemary, sage, thyme
2 Tbls olive oil
Kosher or sea salt to taste
Preheat oven to 375 degrees.
Take the roast and place it on your roasting pan or rack. With your hands, rub in oil, then sprinkle with the salt and herbs. Arrange the rosemary sprigs around the top so they look like a crown.
Put it in the oven and leave it for about 2 hours or until fully cooked through (the internal temperature should read at least 160 degrees). The rosemary on top will burn dark brown/black and look more like a thorny crown.
Let it stand for about 10 minutes before you carve into it.