Best Chuck Cross Rib Roast

serving of cross rib roast, veggies, and au jus

Best Chuck Cross Rib Roast

Course: Main

Cuisine: American

Keyword: Beef, Comfort Food, Family Friendly, Oven, Oven-Roasted, Pan-Seared

Prep Time: 20

Cook Time: 3

Total Time: 3 20

Servings:

Calories: 395kcal

Author: Marilyn

Elevate your dinner table with our savory Beef Chuck Cross Rib Roast recipe. Known by various names, this hearty cut of beef is slow-roasted to perfection, resulting in tender, flavorful slices. Perfect for special occasions or family gatherings, it's a must-try for meat lovers.

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Ingredients

1 boneless beef cross rib chuck roast 2-1/2 to 3-1/2 pounds
1-1/2 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
1-1/2 cups reduced-sodium beef broth divided
2 teaspoons dried thyme leaves
1 pound red-skinned potatoes about 1-1/2-inch diameter, halved
1 pound carrots peeled and cut into 1-1/2-inch pieces

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Instructions

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, 1-1/2 hours. If necessary, add more of the beef broth to maintain about 3/4 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 1-1/2 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.

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