Cross Rib Roast

This pot roast is OUT. OF. THIS. WORLD. My brother didn't even sit down to eat - he just stood over the meat, cutting pieces off and eating them until he was full. It's easy and delicious, good enough to serve to company, doesn't require any attention, AND the meat was incredibly cheap! I had never heard of a "Cross Rib Roast" before, but I would recommend using this cut of meat.   I am sure using a different cut of meat would also be a success - the cross rib roast just has a large ribbon of fat running through it that helps keep it tender and moist. (As you are cutting it, be aware that one small end of the roast will be really marbled, rendering it almost inedible.) 

I used a 3.5 lb roast and the 2-hour at 275* variation and it was absolutely delectable. I also cut up a bunch of veggies (carrots, potatoes, red onion) and threw it in the bottom of the pan. The potatoes soaked up all the juices and were incredibly tender and delicious without being mealy - my favorite! I like mine tender but not mushy, so I don't cook them the whole time the roast cooks. Also, if you don't dress the veggies with anything before putting them in the oven, they tend to get dry. I added olive oil and S&P to the veggies and tossed before putting them in the oven. I let the roast cook for about 45 minutes before putting the vegetables in, then cooked the roast with the veggies another 20 minutes, then pulled the roast out to rest for 15 minutes and left the veggies in, then pulled them out to eat. (Sounds way more complicated than it is.) Perfection!

Cross Rib Roast

2-lb. cross rib roast (can use larger)
2 Tbsp. balsamic vinegar
2 Tbsp. minced garlic
1 Tbsp. olive oil
1 Tbsp. salt
2 tsp. dried thyme
1 tsp. pepper
1 tsp. dried rosemary

Brush roast with vinegar. Make a paste with remaining ingredients (I used a mortar and pestle) and apply to meat. Roast meat at 450° F for 15 minutes. Reduce heat to 350° and cook for 40-60 minutes, or until internal temperature reaches 125° F. (Variation: Reduce heat to 275° F and roast for 75-90 minutes.) Remove from oven; cover loosely with foil and let stand 15-25 minutes.