Cross Rib Roast
Looking for a hearty, comforting meal that's packed with flavor? This cross rib roast recipe walks you through the simple steps to transform an affordable cut of beef into a tender, juicy roast with rich, savory pan gravy. Perfect for your next family dinner.
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There's something magical about the way recipes travel through a family. Techniques get passed down, flavors evolve, and before you know it, a simple roast becomes “mom’s famous recipe”. This cross rib roast is one of those meals for us, a blend of my mother in law's tender, slow-roasted beef meets my grandma's rich, silky gravy.
Round out your roast beef dinner; serve with sous vide mashed potatoes, smoked brussels sprouts with bacon, thick cut rustic sourdough bread or easy no milk biscuits for a dinner perfect for gathering everyone around the table.
This cross rib roast recipe is dedicated to passed down knowledge.
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Key Ingredients
Cross Rib Roast: Look for bright red flesh that’s firm to the touch-the package date helps, but let the roast’s appearance be your guide.
Salt, Pepper, Garlic: We don’t need to mask the flavor of a roast this tasty. Simple seasonings make the beef shine and create incredible gravy.
Flour And Butter: Oh yeah, we’re doing it! I’m gonna walk you through how to make gravy from a roux with your drippings. This will be your new favorite, I’m sure.
See the recipe card for full information on ingredients and quantities.
Don’t be afraid to get creative! Season your roast with rosemary salt, homemade onion powder, or other herbs!
How To Make Cross Rib Roast
- Step 1: Preheat oven to 400 degrees Fahrenheit. Meanwhile, generously apply coarse kosher salt, coarse ground black pepper, and garlic powder to the outside of your roast on all sides.
- Step 2: Place the roast in a dutch oven or roasting and place in the lower third of the oven, uncovered to sear. Brown the roast uncovered for 15 minutes per side, rotating until all four sides are browned, about 60 minutes in total.
- Step 3: Add 1-2 cups water to the roaster, enough to make about 1/2″ in the bottom of the pan. Then cover and return to the oven. Reduce temperature to 275 degrees Fahrenheit.
- Step 4: Braise covered at 275f for 45 minutes per pound of roast, until the meat is tender. . A 4 lb roast takes about 3 hours. The temptation is often to cook by internal temperature, but when cooking a well-used muscle, like the cuts from the chuck, you need to rely on other methods of doneness. To test the roast for doneness, pierce it with a knife or temperature probe – a tender chuck roast is done when the probe enters the meat with little to no resistance.
- Step 5: Once tender, remove the cross rib roast from the oven, transfer the roast from the dutch oven to a plate, and tent it with tinfoil while you make gravy, if desired. If you’re not making gravy, allow the roast to rest for at least 10 minutes.
Making Gravy From A Roux
- Step 1: Strain the liquids in the roaster into a fat separator or a pancake batter dispenser. Wipe the pot dry with a paper towel, alternatively, you could use a saucepan. If you do not have 2 cups of the reserved liquid, add beef broth or water and beef bouillon to the reserved liquids to make 2 cups. Set aside.
- Step 2: Add 1/4 cup of all purpose flour to the bottom of the pot, heating over medium-high heat, whisking regularly until nicely caramel brown. This takes a few minutes, but once the flour begins to brown it goes quickly.
- Step 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 butter mixture looks like peanut butter and starts to smell nutty, about 4- 5 minutes.
- Step 4: Start adding the drippings to the roux whisking after each addition.
- Step 5: Simmer the gravy until it thickens. Add fresh ground pepper if desired.
Expert Tips
- Use my 45-minute-per-pound rule. This timing ensures connective tissue breaks down properly for fall-apart tenderness. Don’t rely solely on internal temp. Tough roasts need time, just like like smoked brisket or Traeger smoked pork butt. Undercooked can = tough, even if the thermometer says “done.”
- Brown the flour for your gravy. My Grandma taught me this trick! It speeds up cooking time, eliminates that raw flour taste, and prevents clumping.
- Don’t skip the sear. High heat first, then reduce-this locks in moisture and lets the roast cook evenly throughout. You’ll get way less evaporation and dryness.
- Rest before slicing. Let it sit at least 10 minutes, then slice against the grain. This ensures fork-tender, melt-in-your-mouth bites.
What Is A Cross Rib Roast?
The cross rib roast hails from the chuck primal cut. This primal is located beneath the neck, between the shoulder and the brisket. Chuck cuts are perfect if you’re looking for rich, beefy, and flavorful roasts.
Like most cuts from the chuck, cross rib roasts perform best when oven roasted or braised to bring out their cut-it-with-a-fork-tenderness.
Cross rib roasts are like the man with two first names! They are also commonly called the boneless chuck roast, Boston cut, clod roast, and shoulder center roast – depending on your location and your butcher. If you can’t find a cross rib at your local butcher or grocery store, just ask, I’m sure they’d be happy to help you find one!
Cross Rib Roast FAQs
Pot roast refers to the cooking method; braising a tough cut of meat low and slow in liquid until tender. A roast simply refers to the cut of meat itself (like cross rib roast, prime rib, or chuck roast) or the dry-heat cooking method of roasting in the oven. This recipe combines both techniques: searing and roasting the meat, then adding liquid to braise it for maximum tenderness.
Plan for about 8 ounces (1/2 pound) of boneless roast per person, or 12 ounces per person if bone-in. A 3-4 pound roast feeds 6-8 people comfortably with some leftovers.
Store the roast and gravy separately in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop or in the oven with a splash of broth to keep the meat moist.
Oven method: Preheat to 325°F. Slice roast into 1/2-inch pieces and place in a baking dish. Add enough beef broth to cover, then cover the dish with foil. Bake 25-30 minutes until heated through.
Sous vide method: Slice roast into 1/2-inch pieces and seal in a bag with a few tablespoons of beef broth. Heat in a 150°F water bath for 30 minutes or until warmed through.
My favorite way to use leftover roast beef: slice it thinly and whip up a sandwich, made with dill pickle sourdough and homemade half-sour pickles, obviously! Yum!
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📖 Printable Recipe
Cross Rib Roast
Ingredients
For The Roast:
- 3 lb cross rib roast
- coarse kosher salt to taste
- ground black pepper to taste
- garlic powder to taste
- 1 to 2 cups water
For The Gravy:
- ¼ cup all purpose flour
- ¼ cup unsalted butter
Instructions
For The Roast:
- Preheat oven to 400f. Meanwhile, generously apply coarse kosher salt, coarse ground black pepper, and garlic powder to the outside of your roast on all sides.
- Place the roast in an oven-safe dutch oven and place in the lower third of the oven, uncovered to sear. Place the roast in a dutch oven or roasting and place in the lower third of the oven, uncovered to sear. Brown the roast uncovered for 15 minutes per side, rotating until all four sides are browned, about 60 minutes in total.
- Add 1-2 cups water to the roaster, enough to make about 1/2" in the bottom of the pan. Then cover and return to the oven. Reduce temperature to 275 degrees Fahrenheit.
- Braise covered at 275f for 45 minutes per pound of roast, until the meat is tender. . A 4 lb roast takes about 3 hours. The temptation is often to cook by internal temperature, but when cooking a well-used muscle, like the cuts from the chuck, you need to rely on other methods of doneness. To test the roast for doneness, pierce it with a knife or temperature probe – a tender chuck roast is done when the probe enters the meat with little to no resistance.
- Once tender, remove the cross rib roast from the oven, transfer the roast from the dutch oven to a plate, and tent it with tinfoil while you make gravy, if desired. If you're not making gravy, allow the roast to rest for at least 10 minutes.
For The Gravy:
- Strain the liquids in the roaster into a fat separator or a pancake batter dispenser. Wipe the pot dry with a paper towel, alternatively, you could use a clean saucepan. If you do not have 2 cups of the reserved liquid, add beef broth or water and beef bouillon to the reserved liquids to make 2 cups. Set aside.
- Add ¼ cup of all purpose flour to the bottom of the pot, heating over medium-high heat, whisking regularly until nicely caramel brown. This takes a few minutes, but once the flour begins to brown it goes quickly.
- Add ¼ 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, about 4- 5 minutes.
- Add the drippings in 4 separate additions to the roux whisking after each addition. Simmer the gravy until it thickens. Add fresh ground pepper, if desired.
Notes
- Use my 45-minute-per-pound rule. This timing ensures connective tissue breaks down properly for fall-apart tenderness. Don't rely solely on internal temp. Tough roasts need time, just like like smoked brisket or Traeger smoked pork butt. Undercooked can = tough, even if the thermometer says "done."
- Don't skip the sear. High heat first, then reduce-this locks in moisture and lets the roast cook evenly throughout. You'll get way less evaporation and dryness.
- Rest before slicing. Let it sit at least 10 minutes, then slice against the grain. This ensures fork-tender, melt-in-your-mouth bites.
- Brown the flour for your gravy. My Grandma taught me this trick! It speeds up cooking time, eliminates that raw flour taste, and prevents clumping.
Recommended Equipment + Ingredients
Nutrition
Note:
The original photos can be seen below.
This was even better than I expected. I’ll definitely make it again. The gravy was excellent as well!
So happy to hear this Mimi!
I made this last night and hubby and I agree it’s the best roast, and best beef gravy I’ve ever made. And I’m 66 years old and have been cooking for my family for over 40 years!
One question: what other cuts of beef will this method work on? Maybe 2 questions, will it work with a pork roast?
Oh my gosh, that made my day Loretta!
I have done this same method with cross rib, blade roast, and other flavorful chuck roast cuts!
I have not done with a pork roast, though the gravy process would be the same. I think it depends on the pork roast – a really lean loin roast would dry out, while a more marbled, fattier shoulder or picnic would probably be great! We have been raising pork on our homestead for the past 3 years, and I have never really tried it, but now I am wondering why! Once my kid’s soccer season is over I am definitely going to be trying this!
This roast was to die for, so tender and tasty! The gravy was amazing. I don’t normally make my own gravy but I gave this a shot and I’m so glad I did! Thank you for sharing this recipe and for the step by step instructions.
Yes! That’s awesome to hear! Thanks for sharing, Elise!
Fantastic! Tasty and quick to prepare.
Word of advice: use a meat thermometer to attain the optimal cooking result.
I gotta confess, I use a meat thermometer often. Like very regularly, but never have I once used it with this recipe! HA! I feel shame, Garry, but I think it’s cause I’m so used to cooking this one on auto pilot!
When do you add the potatoes and carrots?
Hey, I actually cooked those separately, I prefer to make my veggies on the side as I find they get a little too soft when roasting with the roast. I’ll often make butter poached sous vide potatoes, or next level mashed potatoes when I make this roast!
looks good. I will have to try it
I made this and it was delicious! The roast was so tender, it was falling apart. I also made the gravy. It was so easy and also delicious! I made mashed potatoes to go with this and my family loved everything! Such a good recipe ! Thank you for sharing.
So happy to hear this, Robin! This recipe is one of my favorites for Sunday Dinners. My kids always make mashed potato volcanoes and fill them with peas before topping off with gravy. I’d have thought it would stop when they hit the teen years, but no, the volcanoes just get bigger hahah!
If I’m putting carrots n potatoes in, when should I add them?
Hey Kelly, I’ve always made them separately, I prefer roasted veggies to ones cooked with the roast, sorry I have no advice for you!