Best 3 Cross Rib Roast Recipes
Cross rib roast, also known as chuck roast, is a flavorful and versatile cut of beef that can be cooked in a variety of ways. Whether you prefer slow-cooking methods like braising or prefer a quick sear in a pan, there's a perfect recipe out there for your cross rib roast. With its rich marbling and tender texture, this cut is sure to satisfy even the most discerning palate.
Let's cook with our recipes!
CROSS RIB ROAST
Roast with gravy -- rich flavor...too good not to share!
Provided by Cynthia Betancourt
Categories Main Dish Recipes
Time 3h25m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
- Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
- Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 11.8 g, Cholesterol 124.3 mg, Fat 34.8 g, Fiber 1.2 g, Protein 36.1 g, SaturatedFat 12.5 g, Sodium 1268.7 mg, Sugar 1.1 g
CROSS RIB POT ROAST & VEGGIES
Wonderful flavored pot roast or you may use a crock pot. You could add potatoes to make this a complete meal in one pot. Add potatoes for the last 45 minutes of cooking time in the Dutch Oven . If you are using a crock pot allow5 1/2 hours on low put your veggies (including potatoes) on the bottom of the crock pot put roast on top, turn roast after 3 hours and baste with sauce. I prefer doing this recipe in a Dutch oven .
Provided by Bergy
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make small cuts in the roast and insert the slivers of garlic.
- Rub the meat with salt and pepper.
- In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.
- Add onions, carrots, celery, thyme, bay leaf, and stock.
- Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.
- Stir in the tomatoes, parsley, oregano, and basil.
- Simmer for about an hour or until the beef is tender, discard bay leaf.
- Slice and serve with veggies and sauce.
CROSS RIB ROAST RECIPE - (4.1/5)
Provided by june
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Place the roast into a roasting pan. Set aside. In a bowl, mix Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil and 1 tablespoon paprika into a paste. Spread the paste over the top and sides of the roast. Pour water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil. Roast 1 hour. Reduce temperature to 350°F. Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter. Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.
Tips:
- Choose the Right Roast: Select a cross-rib roast with good marbling for a flavorful and tender result.
- Proper Seasoning: Season the roast generously with salt, pepper, and your preferred herbs and spices for a savory crust.
- Sear for Flavor: Sear the roast in a hot skillet before roasting to develop a delicious crust and lock in the juices.
- Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the roast to ensure it reaches the desired internal temperature.
- Rest the Roast: Allow the roast to rest for 15-20 minutes before carving to let the juices redistribute and enhance the flavor.
- Serve with Sides: Complement the roast with roasted vegetables, mashed potatoes, or a flavorful sauce to create a complete and satisfying meal.
Conclusion:
Mastering the art of cooking a cross-rib roast requires attention to detail and the willingness to experiment with different flavors and techniques. Whether you prefer a classic approach with simple seasonings or a more adventurous route with bold marinades and rubs, the cross-rib roast offers a versatile canvas for culinary creativity. Remember to choose high-quality ingredients, season generously, cook to the desired doneness, and accompany the roast with delicious sides for an unforgettable dining experience.
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