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How to Cook Cross Rib Roast

How to cook cross rib roast in the oven with potatoes and vegetables in a Dutch Oven is here. Recipe for fresh and frozen roast in oven too. Slice or make shredded beef for dinner with this cut slow cooked with a butter herb rub on top.

Cross Rib Roast

Cross rib beef roast is delicious. Whether you slice it and serve with carrots and onions or shred it and serve on slider buns for dinner it is a high protein meal and one of our favorite Dutch Oven recipes. Give it a try and let us know what you think. (affiliate links present)

How to Cook Cross Rib Roast

A cross rib roast, also known as a beef shoulder roast that is boneless, or English roast. It is a cut of beef that comes from the shoulder area of the cow. It’s called a “cross rib” because the meat is cut across the ribs, which gives it a characteristic cross-grain appearance.

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This cut is known for its marbling, which is the distribution of fat within the meat. This marbling contributes to its flavor and tenderness when cooked properly. With a rich beefy flavor, it can be quite tender when cooked low and slow, suitable for braising, roasting, and can even be slow cooker roast methods.

How to Cook Cross Rib Roast

Cross Rib Roast Recipe

There are many seasoning options available for this as with other cuts of beef. Like with our Dry Rub Top Round Roast Recipe you can create a thick coating to permeate the protein or just a light sprinkle all around. The below garlic butter mixture is somewhere in between to add lots of flavor and keep it moist.

  • Pick up about a 4 lb cross rib roast at the grocery store that is thawed
  • Olive oil
  • 2 tbsp butter salted, softened
  • Thyme
  • 1 tbsp minced garlic
  • Salt and pepper
  • 1 large potatoes russet, washed, cut into 6-8 pcs each
  • Onion quartered
  • Cloves of garlic, whole
    • other seasonings that are great are fresh thyme and/or basil
  • 1/2 c red wine or beef broth
  • Beef broth
  • salt and pepper to taste

Vegetables do not need to be added with your pot roast if you don’t want to. With that said it does make it more of a complete meal to include them. Choose varieties that are on the firmer side of things so they don’t break down too much and cook at the same rate. Carrots, potatoes and onion are the best choices overall.

It is easy to create Brown Onion Gravy out of the drippings in the pot. While the meat is resting before slicing you can put over medium high heat and whisk in some cornstarch whisked with water. Allow tasty gravy to bubble and thicken until the right texture for y’all.

Cross Rib Roast Recipe

Dutch Oven Roast and Vegetables

What is another name for beef cross rib roast?

Another name for beef cross rib roast is English roast, shoulder center roast or Boston cut. This cut of beef is taken from the shoulder area of the cow and is known for its rich flavor. It can be roasted to make a flavorful and tender roast beef dish.

Shoulder Center Roast

You really could follow these same directions with the sauce and rub for prime rib or Chuck Roast in Oven at 350. In this case you’ll preheat oven to 325 degrees F. Use paper towels to dry outside of meat, sprinkle with salt and pepper. Heat Dutch Oven on your stovetop over medium high heat, add olive oil. Brown the roast on all sides, then set aside.

  • In a bowl mix together softened butter, thyme, minced garlic, salt and pepper. Spread on outside of your meat.
  • Set meat back into pot in the middle.
  • Add cubed potatoes and whole garlic cloves. Pour in wine (or half balsamic vinegar for bolder flavors) and beef broth around sides of meat.
  • Cover with lid and place into oven on medium rack for 3 hours 30 minutes to 4 hours cooking time (depending on thickness and weight) or until meat pulls apart with forks, or slices very easily.
  • Target an internal temperature of 135 degrees ideally for medium rare pink in the center when pulling out of the oven.
    • It will rise another 5 degrees or so while it rests for 15 minutes

If you did want to cook the taters on the side outside of the juices you could Bake Potatoes at 375 in Foil instead. Just prep and pop them in the last hour or so to get nice, tender and fluffy on the insides.

Dutch Oven Roast and Vegetables

Cross Rib Roast in Oven

Now you may have some left over when you are done eating dinner that night. Moisture is key when storing and reheating later on. How to keep leftover beef moist is explained below;

  1. When storing leftover beef in the refrigerator, wrap it tightly in plastic wrap or aluminum foil to prevent moisture loss. Alternatively, place it in an airtight container.
  2. To help maintain moisture, consider adding a small amount of liquid to the storage container. You can use beef broth, gravy, au jus, or even a simple mixture of water and olive oil. The added moisture will create a humid environment, which can prevent the beef from drying out.
  3. When reheating cooked beef, use gentle and controlled methods to avoid overcooking and drying it out. Here are a few options:
    • If you’re using a microwave, cover meat with a microwave-safe lid or microwave-safe plastic wrap. Use low or medium power settings to reheat gradually, stopping and stirring or checking the temperature periodically.
    • Rehea in the oven by placing it in a covered oven-safe dish with a bit of liquid (broth or gravy) at a low temperature, about 275 F. This slow and gentle reheating method helps retain moisture.
    • If you have a sous vide machine, you can use it to reheat. Place in a vacuum-sealed bag, immerse it in a water bath set to the desired serving temperature (typically a few degrees below the original cooking temperature), and let it heat gradually. This method is excellent for preserving moisture.
  4. Allow the leftovers to come to room temperature before reheating it. This can help maintain its moisture content during the reheating process.
  5. When reheating, use a meat thermometer to monitor the internal temperature of the beef. Heat it just until it reaches the desired serving temperature to prevent overcooking and drying.

Consider serving the reheated beef with a sauce or gravy to add moisture and flavor. When serving the leftover beef, slice it thinly against the grain. Thinner slices tend to retain moisture better than thicker ones.

Shoulder Center Roast

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Cross Rib Roast

How to cook cross rib roast in the oven with potatoes and vegetables in a Dutch Oven is here. Recipe for fresh and frozen roast in oven too.
Course Entree
Cuisine American
Keyword cross rib roast, dutch oven, pot roast, vegetables
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Servings 6
Calories 91kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Preheat oven to 325 degrees F. Use paper towels to dry outside of meat, sprinkle with salt and pepper. Heat Dutch Oven on your stovetop over medium high heat, add olive oil. Brown meat on all sides, then set aside.
  • In a bowl mix together softened butter, thyme, minced garlic, salt and pepper. Spread on outside of your meat.
  • Set meat back into pot in the middle. Add cubed potatoes and whole garlic cloves. Pour in wine and beef broth around sides of meat.
  • Cover with lid and place into oven on medium rack for 3.5-4 hours (depending on thickness and weight) or until meat pulls apart with forks, or slices very easily.
  • Target an internal temperature of 135 degrees ideally for pink in the center when pulling out of the oven. It will rise another 5 degrees or so while it rests for 15 minutes.

Video

Nutrition Facts
Cross Rib Roast
Amount Per Serving (2 oz)
Calories 91 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 10mg3%
Sodium 717mg31%
Potassium 116mg3%
Carbohydrates 4g1%
Fiber 0.5g2%
Sugar 1g1%
Protein 1g2%
Vitamin A 134IU3%
Vitamin C 3mg4%
Calcium 21mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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