Roast Rub

By JenHall

This was a excellent rub we used on a cross rib roast - I think it could be used on any cut of roast - meat was very tender - I think I read in a comment that the balsamic vinegar acts as a tenderizer... All ingredients are already in the pantry so easy to prepare...

Ingredients

• 2 lb roast
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced garlic
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil

Preparation

Step 1

Preheat oven to 450.

Brush roast with balsamic vinegar.

Make a paste with remaining ingredients and apply to meat.

Roast meat at 450 for 15 minutes, reduce heat to 350 and cook for 40 to 60 minutes or until internal temperature reaches 125.

Remove from oven, cover loosely with foil and let stand 15 to 25 minutes.

NOTE: The 125 seemed too rare for us so we cooked until 140 then let sit covered for 15 minutes - was very good & tender but could have been a bit pinker - next time, take out around 130...

NOTE: we cooked as directed but some comments said to cook at the high temp then lower oven to 275 & cook about 1 1/2 to 2 hours - this may render grass fed beef a bit more tender - but I had no complaints cooking the regular way...