2 lbs Roast (the recipie calls for cross rib, but I have never used that cut)
2 Tbsp Balsamic Vinegar
2 Tbsp Minced Garlic
2 tsp dried Thyme
1 tsp dried rosemary
1 Tbsp salt
1 tsp pepper
1 Tbsp olive oil
1. Brush Roast with balsamic vinegar
2. Make a paste with remaining ingredients and apply to meat.
3 Roast meat @ 450° for 15 min, reduce heat to 350 and cook for 40-60 mins or until internal temperature is 125°.
4. Remove from oven; cover loosely with foil and let stand 15 to 25 min.
If I have a big roast I've found it easier to cut it in 2 pieces and cook it so it is actually done in about an hour, otherwise it can take up to 90 mins. We love this recipe because the vinegar makes the meat so tender. And it is great in "left over" recipes, like the Thai Beef Salad.