When in doubt use thyme, an old adage states. That may be why we find the fragrant seasoning in all sorts of recipes from meats and vegetables to sauces and breads. Thyme is considered “necessary” in clam chowder, bouquet garni, and herbes de Provence. This herb is frequently used dried, sometimes called thyme leaves, and in its fresh form adds flavor to a recipe as well as making a lovely garnish.

Usage of rosemary dates back to 500 b.c., when it was used as a culinary and medicinal herb by the ancient Greeks and Romans. IThe latin name equates to "dew of the sea." Rosemary also contains chemicals called quinones, which have been shown in laboratory studies to inhibit carcinogens. Thus, this herb is ranked high on the list of cancer-prevention and reduction foods.

Choose the vegetable oil with one of the best nutritional profile - the one low in saturated fat, moderate in monounsaturated fat (to help reduce blood cholesterol levels) and a source of omega-3 fatty acids (for growth, reproduction and vision).

How to cook a Cross-Rib Roast:
The cross rib roast is a particularly flavorful roast. It can be used for pot roast or roasted like a sirloin roast. For the latter preheat the oven to 450 degrees, then brush the meat with some balsamic vinegar and applying an

herb paste:

>2 tablespoons minced garlic,
>2 tablespoons chopped fresh thyme (or 2 teaspoons dried),
>1 tablespoon chopped fresh rosemary (or 1 teaspoon dried),
>2 to 3 tablespoons salt (depending on the size of the roast),
>1 to 2 teaspoons freshly ground black pepper (depending on the size of the roast) and
>1 tablespoon Canola Harvest oil.

Roast in the middle of the oven for 15 minutes, then turn the heat down to 350. Continue cooking 35 to 45 minutes. After 25 minutes check the internal temperature with an instant read thermometer--much better than a meat thermometer. Remove when the temperature reaches 125 to 130 degrees for medium rare. Take the meat out and cover loosely with foil for 15 to 25 minutes at room temperature.