How to Cook a Cross Rib Roast

Cross rib roast, also known as chuck roast, is a flavorful cut of beef that comes from the shoulder area of the cow. When cooked properly, it becomes tender and juicy, making it a delicious centerpiece for any meal. Here’s how to cook a cross rib roast to perfection:

Ingredients:

• Cross rib roast (2-4 pounds, depending on the number of servings needed)
• Olive oil or vegetable oil
• Salt
• Pepper
• Garlic powder
• Onion powder
• Herbs (such as rosemary, thyme, or oregano)
• Beef broth (optional)

Instructions:

1. Prepare the Roast:
   • Take the cross rib roast out of the refrigerator and let it sit at room temperature for about 30-60 minutes before cooking. This allows the meat to cook more evenly.
   • Preheat your oven to 325°F (160°C).
2. Season the Roast:
   • Rub the entire surface of the cross rib roast with olive oil or vegetable oil. This helps the seasonings adhere and promotes browning.
   • Season the roast generously with salt, pepper, garlic powder, and onion powder. You can also use your favorite steak seasoning or a blend of herbs and spices.
   • For added flavor, insert slivers of garlic or fresh herbs into the surface of the roast.
3. Sear the Roast (Optional):
   • While not necessary, searing the roast before roasting can enhance the flavor and create a beautiful crust. Heat a large skillet or Dutch oven over medium-high heat.
   • Add a tablespoon of oil to the skillet, then sear the cross rib roast on all sides until browned, about 3-4 minutes per side.
4. Roasting:
   • Place the seared or seasoned cross rib roast in a roasting pan or baking dish, fat side up.
   • If desired, you can add sliced onions, carrots, and celery to the bottom of the roasting pan to create a flavorful bed for the roast. This will also elevate the roast, preventing it from sitting directly on the pan.
   • Roast the cross rib roast in the preheated oven for about 20-25 minutes per pound for medium-rare to medium doneness. Use a meat thermometer to check the internal temperature, aiming for 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
   • If you prefer your roast well done, cook it to an internal temperature of 160°F (71°C).
5. Resting:
   • Once the cross rib roast reaches the desired temperature, remove it from the oven and transfer it to a cutting board.
   • Tent the roast loosely with aluminum foil and let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in a juicier and more tender roast.
6. Carving and Serving:
   • After resting, carve the cross rib roast against the grain into thin slices. This helps ensure tenderness.
   • Serve the slices of roast beef with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a green salad.
   • If desired, you can make a simple pan sauce by deglazing the roasting pan with beef broth or red wine and simmering it until slightly thickened. Pour the sauce over the sliced roast beef before serving.

Tips:

• Choose the Right Size: Select a cross rib roast that will provide enough servings for your guests. Plan for about ½ pound per person, as the roast will shrink slightly during cooking.
• Use a Meat Thermometer: To ensure the perfect level of doneness, use a meat thermometer to check the internal temperature of the roast.
• Save the Leftovers: Leftover roast beef is perfect for making sandwiches, salads, or beef hash. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Experiment with Seasonings: Don’t be afraid to experiment with different herbs and spices to create your own unique flavor profile for the roast.

Cooking a cross rib roast is a simple yet impressive way to prepare a delicious and satisfying meal. With a few basic ingredients and some patience, you can create a tender and flavorful roast beef that will be enjoyed by all.