How to Cook Cross-Rib Roast — Two Recipes

Name of Cut: Cross-Rib Roast
Cut Details: 3–4 lbs per package. Cut from the shoulder, leaner than blade but still flavourful. Contains some connective tissue.
Best For: Slow roasting or braising to break down connective tissue — perfect for pot roasts and tender sliced roast beef.

🍳 Quick & Easy — Herb-Crusted Oven Roast

Serves: 5–6
Prep Time: 10 min | Cook Time: ~2 hrs

Ingredients:

• 1 cross-rib roast (3–4 lbs)

• 1 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp chopped rosemary or thyme

• 2 garlic cloves, minced

• Salt and pepper

• 1 cup beef broth (for pan juices)

Instructions:

1. Preheat oven to 325°F. Pat roast dry.

2. Mix oil, mustard, herbs, garlic, salt, and pepper into a paste. Rub over roast.

3. Place roast on rack in roasting pan. Add 1 cup broth to bottom of pan.

4. Roast until internal temperature reaches 130°F (medium-rare), approx. 20–25 min per lb.

5. Rest 15 min. Slice thinly across the grain and serve with pan juices.

🍷 Slow & Savoury — Classic Pot Roast with Vegetables

Serves: 6–8
Prep Time: 20 min | Cook Time: 3.5 hrs

Ingredients:

• 1 cross-rib roast (3–4 lbs)

• Salt and pepper

• 2 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 potatoes, chopped

• 2 tbsp tomato paste

• 2 cups beef broth

• 1 cup red wine

• 1 bay leaf or thyme sprig

Instructions:

1. Preheat oven to 300°F.

2. Season roast with salt and pepper. Brown all sides in a Dutch oven with olive oil. Remove and set aside.

3. In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes. Stir in tomato paste and cook 1 minute more.

4. Add broth, wine, potatoes, and herbs. Return roast to pot.

5. Cover and braise in oven for 3–3.5 hrs, until fork-tender.

6. Slice or shred roast and serve with vegetables and pan juices.

🐄 Grass-fed Tip: Cross-rib roast is leaner than other shoulder cuts. Cook low and slow, and let it rest before slicing thin across the grain.