Submitted by: “DB” The Foodie Stuntman of crazyfoodiestunts.blogspot.com
I served this roast to my family last Christmas and it was very well received all around!
Ingredients:
1 beef cross rib roast, approximately, 5 to 6 lbs.
2 to 3 sprigs fresh sage
2 to 3 sprigs fresh thyme
2 to 3 sprigs fresh rosemary
1/2 bunch fresh flat-leaf Italian parsley
1 C. Kosher salt
1 Tbsp cracked black peppercorns
3 Tbsp extra-virgin olive oil
Directions:
Arrange your oven so your roasting pan will be in the lower one-third of the oven. Preheat the oven to 375°.
Complete the mise en place: Combine the sage, thyme, rosemary, parsley, salt, pepper and olive oil in a food processor and pulse until it forms a coarse paste. Place the roast on a rack in a large deep roasting pan. Cook the roast: Slather the herb rub onto the top and sides of the roast and place in the oven until the internal temperature in the center reaches 125°, approximately 2 hours. Once completed, transfer the beef from the pan to a cutting board. Tent the roast with aluminum foil and let it rest for 20 minutes. To serve, thinly slice the roast across the grain and place on a platter. *I reduced the salt in the herb paste by half, but the roast was still well seasoned.
