Cross Rib Roast

From: Lisa At The Lake

On Oct 30, 2009

My rating is just for the awesome Balsamic vinegar/Olive oil seasoning paste and not for the cooking method as I used a crockpot after searing in the oven at 500 degrees for 15 minutes. The first thing my husband said when he walked in the door was how good it smelled. Outstanding!

From: Chef #1429859

On Oct 29, 2009

Absolutely amazing. My "family" (college buddies) of 6 ate the entire 3.5 lb roast. Several of them kept saying, "I need you to email this recipe to my mom so she'll make it," or "This is literally the best roast I have ever had." Be sure you know when purchasing (and portioning while serving) that the cross rib roast has a large line of fat running through one end, rendering it almost inedible. But otherwise, DELISH. I did the 2-hour at 275* slow roast for time purposes. Amazing!

From: Gay Gilmore

On Aug 6, 2003

I used a bottom round roast and cooked a little longer at a lower temperature for the last part. I also used herbs de provence because it contains rosemary, instead of the straight rosemary, and I really liked the added dimension. It was a good recipe for this cheap cut. This really tasted good and I'll love to try the method with a better piece of meat.

From: One Happy Woman

On Aug 16, 2007

Big hit with the sweetheart, this was - thank you! Loved the balsamic vinegar -nice touch! Instead of making a paste (I'm such a klutz, I do well to avoid pastes.) I sprinkled half the rub on the meat, sprayed it with oilive oil spray and sprinkled the rest of the rub on the meat. Perfect crust. I took the roast out when it read 125 on the thermometer and it cooked another 10 degrees while resting under the foil. Perfect medium rare roast beef. I cooked a 3.15 lb roast and kept it at 350 for one hour, after reducing the temperature.