Cross Rib Roast Recipe
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.
Servings: 6
Equipment
- 1 dutch oven
Ingredients
- 4 lb cross rib roast
- 1 tbsp olive oil
- 2 tbsp butter salted, softened
- 1 tsp thyme
- 1 tbsp minced garlic
- 1 tsp salt
- 1/4 tsp pepper
- 1 large potatoes russet, washed, cut into 6-8 pcs each
- 1 onion quartered
- 8 cloves garlic whole
- 1/2 c red wine or beef broth
- 2 c beef broth
- salt and pepper to taste
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
Serving: 2oz | Calories: 91kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 717mg | Potassium: 116mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.4mg