Beef Cross-Rib Roast
The Cross-Rib roast comes from the shoulder area and yields cuts known for their rich, beefy flavor. This cut is also Known As: Boston Cut; Bread and Butter Cut; English Cut Roast; English Roll and Thick Rib Roast
Really you can use just about any spice or rub on this cut of meat. The key in this recipe is the high heat and then finishing slowly at a lower temperature. This method will really bring out the flavor of the beef and will taste quite a lot different than a roast from a pressure cooker or crockpot.
1. Brush roast with balsamic vinegar.
2. Make a paste with remaining ingredients and apply to meat.
3. Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 to 60 minutes, or until internal temperature reaches 125.
4. Remove from oven; cover loosely with foil and let stand 15 to 20 Minutes before carving.
3 lbs. cross-rib roast
3 tablespoons balsamic vinegar
3 tablespoons minced garlic
3 teaspoons dried thyme
1 1/2 teaspoon dried rosemary
1 1/2 tablespoon salt
1 1/2 teaspoon pepper
1 1/2 tablespoon olive oil
I found this recipe at I did change the recipe to allow for a 3 pound roast.