Easy Cross Rib

I don’t have a recipe.  I just  went peeking online to see what others do with cross rib.  My usual go to for roast beef is boneless chuck roast, cooked in sauce or shredded for Mexican food.  This was a new venture and I wanted it to turn out well.  (also to practice on a less expensive piece of meat than Prime Rib).

I rubbed balsamic vinegar on the roast and then made a paste with rosemary, fresh pressed garlic, thyme, salt, pepper and olive oil and smeared all over the roast.  I’d like to give credit for a recipe, but I checked several sites and this was just my version of what I came up with after reading many.

I put it on the baking / broiler rack at 475 for 15 minutes. (online tips varied from 450 to "as hot as your oven will get).  Then I cooked at 350 for 45 mins.  My thermometer read 125 when I took it out.  I put it in a foil “tent” for 30 minutes.

While all that was going on, I steamed sliced red potatoes.  I also steamed carrots separately.  I did them separately because I do not like everything to taste like carrots or carrot juice and I did not want mushy potatoes.

Then I mixed the potatoes and carrots with a can of golden mushroom soup (I know, this is a cheaty hack...but this was after work on a Monday... #workingwoman). I added a soup can of water also.  Then simmered with salt, pepper, rosemary, thyme, and celery salt for about 10-20 minutes. 

Notes:
Next time add wine to the sauce and skip celery salt. My roast was 2.25 lbs.  The tips that I  had read online said that after the 15 minutes time at high heat temp, to figure about 20 mins per lb. (I think  this was a good tip for a medium rare roast).  I think the meat looks more red in my pictures than in actual reality.

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