Herb Crust Cross Rib Roast on a serving platter.

Herb Crusted Cross Rib Roast

Savory Herbs are made into a paste and spread across the top of a Cross Rib Roast, or Beef Shoulder Roast, roasted until flavorful and juicy for this Herb Crusted Cross Rib Roast!

5 from 2 votes

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Prep Time 10

Cook Time 1

Additional Time 15

Total Time 1 25

Servings -6 servings

Calories 389 kcal

Ingredients

1 Cross Rib Roast 2 lbs.
2 Tablespoons Balsamic Vinegar
2 Tablespoon minced garlic
2 teaspoons dried thyme
1 Tablespoon freshly chopped basil
1 teaspoon dried rosemary
1/2 Tablespoon Salt
1 teaspoon coarse black pepper
1 Tablespoon Olive Oil
Fresh Rosemary and Thyme for garnish and baking

Instructions

Preheat oven to 450°
Place roast on roasting rack in a roasting pan. Brush top of roast with balsamic vinegar.
In a small bowl combine garlic, thyme, rosemary, fresh basil, salt, pepper and olive oil. Mix until well combined. Place herb paste on the top of the roast and spread evenly. Add a few sprigs of fresh thyme and one sprig of fresh rosemary.
Roast @450° for 15 minutes. Reduce heat to 350° cook 40-60 minutes until internal temperature reaches 125° (rare) or 145° (medium). *See alternate cooking method below in notes.
Carefully remove roast and cover loosely with foil. Let stand 15 minutes. Slice thin and place on serving platter.

Video

Notes

Alternate Cooking Method for Low and Slow Shredded Beef. Place roast in preheated 450° oven for 15 minutes. Carefully remove from oven and add 1-2 cups of water for a 1 inch base at the bottom of roasting pan. Cover with foil. Reduce oven temperature to 275° and cook an hour per pound of roast up to 3 hours, check the meat to see if it easily shreds, if not return to oven for additional cooking time. Remove from oven and allow to rest 15 minutes before shredding.

Nutrition

Serving: 1/4 poundCalories: 389kcalCarbohydrates: 2gProtein: 38gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 125mgSodium: 646mgSugar: 1g