Explore the flavors of a Beef Chuck Cross Rib Roast recipe for a truly downhome comfort food meal. This beef roast recipe offers a straightforward approach to crafting a delicious roast perfect for family gatherings or special occasions. Emphasizing easy preparation and robust tastes, it's a dish that can become a reliable addition to your cooking resources.
What Is A Cross Rib Roast?
The Beef Cross Rib Roast hails from the shoulder area of beef. This delicious cut of beef is recognized by different names like cross-rib roast, boneless chuck roast, or chuck shoulder roast. This large primal cut boasts a robust, beefy flavor.
Because it comes from the shoulder area which gets a lot of work, it has more sinew and connective tissue. However, with the right slow cooking method, it transforms into a tender and flavorful masterpiece that's perfect for any gathering.
Why This Recipe Works
- A less expensive and challenging cut is turned into a moist, tender and flavorful beef roast.
- Initial searing in a hot pan at medium-high heat forms a delightful outer crust, while the slow cooking process at a lower temperature ensures the meat becomes tender.
- Aromatic seasonings such as kosher salt, black pepper, and dried thyme, combined with savory beef broth, add just the right amount of flavor.
- Boneless cross rib chuck roast - typical size is about 2-½ to 3-½ pounds
- Kosher salt and freshly ground black pepper
- Canola oil or another neutral cooking oil
- Onions, potatoes, and carrots - carrots and potatoes should be cut into similar sizes
- Low-sodium beef broth
- Dried thyme leaves
- Replace canola oil with olive oil for searing
- Replace a portion of the beef broth with an equal amount of red wine
- Season with garlic powder or onion powder
- Use small potatoes instead of having to cut the potatoes.
- Use fresh thyme sprigs instead of dried. Remove the sprigs before serving.
How to Make Cross Rib Roast
- Preparation: Begin by pulling the roast apart along its natural seam and trim away any excess fat and connective tissue along that seam. Season the roast sections generously all over with kosher salt and freshly ground black pepper.
- Tie Roast: Use kitchen twine to tie the sections back together into a cohesive whole. The twine should be secured about 1-inch apart. Allow the seasoned roast to stand at room temperature for 30 minutes.
- Searing: In a spacious, heavy-bottomed roasting pan or a large Dutch oven, heat the oil over medium-high heat until it shimmers. Add the butter and heat until melted. Add the roast and sear it just until a nice crust forms including on the the sides of the roast. Pour in reduced-sodium beef broth, then scatter the onion wedges around the roast.
- Roasting: Roast the beef, uncovered, for 1 ½ hours. Next, add the potatoes and carrots around the roast. If necessary, add more beef broth to maintain approximately ¾ of an inch of liquid in the pan.
- Perfectly Done: Continue roasting for an additional 1 to 1 ½ hours. Monitor the internal temperature of the roast using a meat thermometer. Aim for an internal temperature of 145°F to 150°F for a slightly pink center and a medium doneness. The potatoes and carrots should be fork-tender by this point.
- Rest and Carve: Let the roast stand 5 to 10 minutes before carving. This will give the juices time to go back into the meat. If you are making beef gravy or an au jus, this will also give you time to prepare that.
- Serve. Place the beef slices or chunks on a serving platter. Arrange the onions, potatoes and carrots around the roast.
- A meat thermometer is your ally to ensure the roast reaches the desired internal temperature. A reliable meat thermometer prevents overcooking and guarantees a perfect outcome. You can use a meat thermometer that stays in during cooking or an instant-read thermometer.
- After seasoning, allow the roast to stand at room temperature for 30 minutes. This short wait allows the seasoning to do its job and the meat to come to room temperature. Both of these aid in even cooking and enhance the final result.
- Consider elevating your dish by crafting homemade gravy or au jus using the pan drippings, providing an extra homecooked feel.
Beef Roast Doneness Recommendations
Medium Rare: 130-135°F (54-57°C) - Warm, red center.
Medium: 135-145°F (57-63°C) - Pink center.
Medium Well: 145-155°F (63-68°C) - Slightly pink center.
Storing and Reheating
For leftovers, store the Cross Rib Roast in an airtight container, refrigerating it for up to three days.
When it's time to reheat, use a low-temperature oven to avoid overcooking. Serve the roast with reserved pan juices for added moisture and flavor, and relish in the delightful taste of this beefy masterpiece.
Frequently Asked Questions
Chuck cross rib roast is ideal for slow cooking methods like roasting or braising, as it transforms this tougher cut into a tender, flavorful roast.
Cross rib roast and chuck roast are both cut from the Chuck section of the cow. The cross rib roast is cut from the part just before the prime rib making this cut a bit fattier and richer tasting than the chuck roast.
The best method is slow roasting at a lower temperature after searing it in a hot pan. This ensures tenderness and flavor development.
Cross rib roast can become tough if it's not cooked slowly and to the right internal temperature. Slow roasting is essential to break down the connective tissues and achieve tenderness.
Yes, if it is cooked properly. Beef chuck cross rib steak, like the roast, can be tough if not cooked correctly. Slow cooking methods or marinating can help tenderize it.
To make a tough roast tender, use slow cooking methods like roasting or braising, which break down connective tissues. Also, consider marinating the meat to enhance tenderness.
Best Chuck Cross Rib Roast
- 1 boneless beef cross rib chuck roast 2-½ to 3-½ pounds
- 1-½ tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon canola oil or neutral cooking oil
- 1 tablespoon butter
- 2 large onions cut into 8 wedges each
- 1-½ cups reduced-sodium beef broth divided
- 2 teaspoons dried thyme leaves
- 1 pound red-skinned potatoes about 1-½-inch diameter, halved
- 1 pound carrots peeled and cut into 1-½-inch pieces
- Preheat the oven to 300℉.
- Pull the roast apart along its natural seam in the middle, using a knife if necessary. Trim any excess fat and hard connective tissue from the middle.
- Season rib roast sections with salt and pepper. Put the sections back together and, using kitchen twine, tie the roast back together into one large roast. Let roast stand for 30 minutes.
- In large heavy bottom roaster over medium-high heat, add the oil and heat until shimmering. Add the butter and heat until just melted. Add the roast and cook, turning, for 3 to 5 minutes or until nicely seared all over.
- Add 1 cup of broth to roasting pan. Scatter the onion wedges all over and around the roast. Roast, uncovered, 1-½ hours. If necessary, add more of the beef broth to maintain about ¾ of an inch of liquid in the bottom of the pan. Arrange the potatoes and the carrots around the edges of the roast. Continue roasting for 1 to 1-½ hours until the internal temperature of the roast is 145°F to 150℉ for a slightly pink center and medium doneness. The potatoes and carrots should be fork tender.
- Remove roast from oven and let stand 5 minutes. Carve the roast into slices or chunks and arrange on a serving platter. Scatter the potatoes, carrots and onions (if desired) around the sides of the roast.
- Strain the liquids from the pan and skim offf any fat. Drizzle some of the juices over the roast and vegetables.
- Serve with gravy, au jus or horseradish sauce.