Divide the crested roast lengthwise and diagonally to make four large cubes. Sprinkle the meat with salt, pepper from the mill.
Rub with marjoram and thyme, brush with mustard and drizzle with the oil. Place the meat cubes in a deep baking dish and pour beer over them until they are completely covered. Peel and add garlic and onion. Marinate for at least 12 hours, turning to the other side a couple of times.
Rub the meat cubes dry, brush with oil and place on the grill of the oven heated to 175 degrees. Form 20 g of light butter in the fat pan and put it under the broiler. Roast for a total of 1.5 hours, 45 minutes on each side.
Extinguish the juices collected in the fat pan with half of the black beer marinade, then add hot water repeatedly so that the roast stock does not burn.
Arrange the cooked pieces of meat and pour the gravy over them.
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