Prepare a tender and juicy cross rib beef roast seasoned with herbs and balsamic vinegar, served with a rich and flavorful red wine sauce. This easy-to-follow recipe is perfect for a family dinner or festive meal. Ideal with roasted vegetables or potatoes, it highlights the authentic flavors of homemade roast beef.

Ingredients

For the Roast:

2 ½ to 3 ½ pound cross-rib roast
2 tablespoons balsamic vinegar
2 teaspoons kosher salt
2 teaspoons dried crushed rosemary
2 teaspoons dried thyme
1 ½ teaspoons freshly ground black pepper
1 ½ teaspoons granulated garlic or garlic powder
1 ½ teaspoons onion powder
1 teaspoon paprika
2 tablespoons olive oil

For the Gravy:

2 tablespoons softened butter
3 tablespoons all-purpose flour
¼ cup red wine (Cabernet Sauvignon, Pinot Noir, or Merlot)
2 cups low-sodium beef broth
¼ to ½ teaspoon browning sauce (e.g., Kitchen Bouquet)
Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Roast

Pat the roast dry with paper towels and place it on a foil-lined baking sheet. Brush the entire surface with balsamic vinegar.
In a small bowl, combine the salt, rosemary, thyme, black pepper, garlic, onion powder, paprika, and olive oil to make a paste. Rub the paste evenly over the roast.
Cover the roast loosely with foil, tenting it slightly, and refrigerate for 2 to 24 hours.

2. Bring to Room Temperature

Remove the roast from the refrigerator and let it rest on the counter for 45–60 minutes before roasting.

3. Roast the Beef

Preheat the oven to 500°F (260°C). Place the roast on a wire rack in a roasting pan, fat side up.
Roast for 15 minutes until the exterior is nicely browned. Reduce the oven temperature to 300°F (150°C) and continue roasting for 40–55 minutes, or until the internal temperature reaches 130–135°F (medium-rare). Begin checking after 35 minutes.
Remove the roast from the oven, tent with foil, and let it rest for 15–20 minutes.

4. Slice the Roast

Transfer to a cutting board and slice against the grain into ¼-inch thick pieces. Cover with foil to keep warm. Pour accumulated juices from the cutting board into the roasting pan for the gravy.

5. Make the Gravy

In a small bowl, mix softened butter and flour until smooth. Set aside.
Place the roasting pan with drippings over medium heat and add red wine. Whisk, scraping the pan, for a few minutes.
Add beef broth and the butter-flour mixture. Whisk until smooth. Add a small amount of browning sauce.
Bring to a low boil, then simmer 3–4 minutes until thickened, whisking occasionally. Adjust seasoning with salt and pepper if needed.
Transfer to a gravy boat and serve with sliced roast beef.

Why You’ll Love This Recipe

This cross rib roast is tender, juicy, and full of rich flavor from a blend of herbs, spices, and balsamic vinegar. The red wine gravy enhances the natural flavors of the beef, making it an elegant yet approachable meal for any occasion.

Tips

Let the roast come to room temperature before cooking for even cooking.
Use a meat thermometer to prevent overcooking; this cut is best medium-rare.
Resting the meat allows juices to redistribute and makes slicing easier.
Deglaze the pan with wine to lift all the flavorful bits for a rich gravy.

Variations and Substitutions

Substitute fresh rosemary and thyme for dried herbs if available.
Use different red wines depending on your preference for sweetness or acidity.
Swap balsamic vinegar for a combination of Worcestershire sauce and a touch of lemon juice.
For a lower-sodium option, choose unsalted butter and low-sodium beef broth.

FAQs

Can I make this roast ahead of time?
Yes, you can season it up to 24 hours in advance. Reheat gently after roasting if needed.

Can I cook this in a slow cooker instead?
Yes, sear first for color and flavor, then cook on low for 6–8 hours.

What temperature is best for medium-rare?
130–135°F internal temperature ensures the most tender result.

Serving

Slice the roast thinly and serve with roasted vegetables, mashed potatoes, or a fresh green salad. Pour the red wine gravy over the meat or serve on the side.

Suggestions

Garnish with fresh rosemary or thyme for presentation.
Pair with a robust red wine like Cabernet Sauvignon or Merlot.
Leftovers can be used for sandwiches, beef hash, or stir-fries.