I wanted a roast tonight but didn't want to spend too much time worrying about it. This recipe from The Complete Meat Cookbook, by Bruce Aidells and Denis Kelly fit the bill perfectly.
Remember when Strawberry Spinach Salad was all the rage? I put a little modern spin on the dressing that I think you would all enjoy giving a shot at.
Cross Rib Roast
2-3 lbs cross-rib roast (I used one from Prather Ranch)
2 tablespoons balsamic vinegar (I used Bariani)
2 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil
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.