I came across a bunch of posts about cross rib roasts, and it seems that Jim H's method is a keeper. I've got a 3.17lb cross rib roast in the freezer that I plan on making for a casual, easy dinner before the Xmas cooking storm. The slow and low seems perfect.
Two questions about the recipe and process:
1) Anyone ever change up the seasonings of the marinade? I assume that one does not need to have the Asian influence, but perhaps something about those ingredients is key to the tenderizing? I was thinking of doing something more "herby", if possible, possibly getting some orange in there.
2) How long of a resting period do you recommend?