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Cross Rib Roast

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This cross rib roast recipe results in a perfectly tender flavourful beef pot roast that can easily be cut with a fork. Oh, and I'll share my awesome gravy recipe too!

Cooking is so cool. Like not so much the act of doing it, but when you really think about cooking, it's really fascinating.

It's taking raw ingredients and turning them into something that's more than the sum of their parts. And the coolest part, for me, is that we're really connecting over it.

The fact that I learned to cook from my husband, and he learned to cook from his mom, and she learned to cook from his dad, and his dad learned to cook from his parents, and so on and so forth.

Cooking is not innate, yes some people are better at it than others, but it's all learned, taught, and handed down in some way or another. And as someone who loves vintage and heirloom, this is just so damn cool to me.

This cross rib roast recipe is dedicated to all things learned, taught and handed down.

A sliced cross rib roast thats fall apart tender
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Tips + tricks

No. 1 --> Browning flour for the gravy is a trick I learned from my Grandma! It speeds up the cooking time of a roux substantially, and it's so easy! Browning the flour also takes out the "raw" flavour flour can have and it doesn't clump the same as an unbrowned flour would.

No. 2 --> Cooking a kick-ass cross rib roast takes a little bit of familiarity. This recipe, from Kevy's mom, takes a lot of the guesswork out of the job. I won't lie, until I asked her to teach me how to roast one of these bad boys, I failed every single roast I tried!

No. 3 --> This method will work with other cuts of roast, but cross rib is Kevy's favourite cut for pot roast, so that's what we normally buy.

Key Ingredients

  • Cross rib roast - This savoury cut from the chuck is full of flavour perfect for slow roasting and results in a tender, cut-it-with-your-fork pot roast. The cross rib is also known as boneless chuck roast, Boston cut or thick rib roast.
  • Salt, Pepper, Garlic - When cooking a roast as tasty as this, we don't need to mask the flavour. A simple salt, pepper, garlic seasoning will suffice!
  • Flour + butter - Oh yeah, we're doing it. I'm gonna walk you through how to make gravy from a roux with your drippings. You'll thank me later!

How to cook a cross rib roast

  1. Preheat oven to 400f. Find an oven-safe pot, dutch oven or roaster large enough to fit your roast.
  2. Generously apply salt, pepper, and garlic powder to the outside of your roast on all sides.
  3. Place the roast in your desired pot and place in the oven.
  4. Brown the roast for 20 minutes, then turn the roast, and brown again. For a total of 80 minutes.
  5. Add water to the roaster, enough to make about 1/2" in the bottom of the dish. Then cover and return to the oven.
  6. Roast, covered at 275f for 2-3 hours depending on the size of your roast, until the meat is tender.
  7. Remove the roast from the oven, transfer roast from the roasting pot to a plate and tent with tinfoil while you make gravy, if desired.

How to make gravy from a roux

  1. Strain the liquids in the roaster into a fat separator or a pancake batter dispenser. Wipe the pot dry. If you do not have 2 cups of reserved liquid, add some beef broth or water and beef bouillon.
  2. Add 1/4 cup of flour to the bottom of the pot, then cook it over medium heat until it browns and becomes fragrant.
  3. Add 1/4 cup of unsalted butter to the pot, and whisk until completely dissolved. Lower the heat to medium low and cook until the roux looks like peanut butter and starts to smell nutty.
  4. Start adding the drippings to the roux whisking after each addition.
  5. Simmer the gravy until it thickens. Add fresh ground pepper if desired.

How to store + freeze

This cross rib roast will keep in the fridge in an airtight container for up to 4 days.

Alternatively, your leftover cross rib can be thinly sliced and used in sandwiches (with dill pickles, obviously!) Yum!

Cooked cross rib roast.

How to reheat

In the oven:

If you're planning on reheating your roast, preheat the oven to 325f. Slice the roast into serving sized slices, like 1/2 inch or so. Place them into a baking dish and pour enough beef broth to cover the slices. Cover the dish and bake at 325f for 30-45 minutes, or until heated through.

Via sous vide:

Slice the roast into 1/2" slices, and place in a ziplock bag, Stasher bag, or vacuum seal with a few tablespoons of beef broth and place into a preheated water bath at 150f and heat 30 minutes, or until heated through.

cross rib roast on a glass cutting board.

What to serve with cross rib roast

If you're going big with a delicious cross rib roast, let's get some sides to match!

📖 Printable Recipe

Sliced cross rib roast.
Yield: 8 servings

Cross Rib Roast

Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

Ingredients

for the roast:

  • 3-4 cross rib roast
  • kosher salt
  • ground black pepper
  • garlic powder

for the gravy:

  • 1/4 cup flour
  • 1/4 cup butter

Instructions

Cross Rib Roast:

  1. Preheat oven to 400f. Find an oven-safe pot, dutch oven or roaster large enough to fit your roast.
  2. Generously apply salt, pepper, and garlic powder to the outside of your roast on all sides.
  3. Place the roast in your desired pot and place in the oven.
  4. Brown the roast for 20 minutes, then turn the roast, and brown again. For a total of 80 minutes.
  5. Add water to the roaster, enough to make about 1/2" in the bottom of the dish. Then cover and return to the oven.
  6. Roast, covered, at 275f for 2-3 hours depending on the size of your roast, until the meat is tender.
  7. Remove the roast from the oven, transfer roast from the roasting pot to a plate and tent with tinfoil while you make gravy, if desired.

Gravy:

  1. Strain the liquids in the roaster into a fat separator or a pancake batter dispenser. Wipe the pot dry. If you do not have 2 cups of the reserved liquid, add some beef broth or water and beef bouillon.
  2. Add flour to the bottom of the pot, then cook it over medium heat until it browns and becomes fragrant.
  3. Add unsalted butter to the pot, and whisk until completely dissolved. Lower the heat to medium-low and cook until the roux looks like peanut butter and starts to smell nutty.
  4. Start adding the drippings to the roux whisking after each addition.
  5. Simmer the gravy until it thickens. Add fresh ground pepper if desired.

Notes

how to store + freeze

This cross rib roast will keep in the fridge in an airtight container for up to 4 days.

Alternatively, your leftover cross rib can be thinly sliced and used in sandwiches (with dill pickles, obviously!) Yum!

how to reheat

In the oven:

If you're planning on reheating your roast, preheat the oven to 325f. Slice the roast into serving-sized slices, like 1/2 inch or so. Place them into a baking dish and pour enough beef broth to cover the slices. Cover the dish and bake at 325f for 30-45 minutes, or until heated through.

Via sous vide:

Slice the roast into 1/2" slices, and place in a ziplock bag, stasher bag, or vacuum seal with a few tablespoons of beef broth and place into a preheated water bath at 150f and heat 30 minutes, or until heated through.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 167Total Fat: 12gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 51mgSodium: 151mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 11g

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Cross rib roast pinterest graphic.

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