Cross Rib Roast
This easy cross rib roast recipe delivers tender, flavorful beef perfect for Sunday dinner or special occasions. Seasoned with simple spices and roasted to perfection, this budget-friendly cut rivals pricier roasts at a fraction of the cost. The homemade gravy takes it over the top! With straightforward steps and minimal ingredients, you'll have an amazing dinner on the table with little fuss.
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
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.”
- 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.
