Roasted Pork Shoulder

Tender and flavorful beef pot roast that can be easily sliced with a fork is the result of using this recipe for a cross rib roast. Not to mention, I'll give you the recipe for my killer gravy.

What an awesome hobby cooking is. The thought of cooking is fascinating, if not the actual process itself.

Creating something that is greater than the sum of its parts requires taking raw ingredients and combining them. Personally, I think it's awesome that we're able to bond over it.

My husband taught me how to cook, and he learned from his mother, and his mother learned from his father, and his father learned from his parents, and so on and so forth until I finally learned how to cook from him.

It's true that some people have a natural talent in the kitchen, but everyone has to start somewhere. As someone who appreciates the antique and the heirloom, I find this to be extremely cool.

This recipe for cross rib roast is in honor of everything that is passed down, taught, and learned.

Cheats and techniques

No 1 My grandmother taught me to make the gravy by browning the flour first. A roux can be cooked in a fraction of the time, and it's ridiculously simple to do. When flour is browned, it loses the "raw" taste and clumpy texture that untoasted flour has.

No 2 --> Some experience in the kitchen is required to make a killer cross rib roast. Kevy's mother provided this recipe, which removes a lot of the guesswork from the process. Before I asked her to teach me how to roast one of these bad boys, I tried and failed miserably every time.

No 3 --> Other types of chuck roast can be used with this technique; however, Kevy prefers cross rib for pot roast, so that's what we typically purchase.

Critical Components

• The cross rib roast is a flavorful cut from the chuck that, when slow-roasted, becomes a fork-tender pot roast. Other names for the cross rib include boneless chuck roast, Boston cut, and thick rib roast.
• We don't need to cover up the flavor of this roast with salt, pepper, and garlic. Seasoning with just salt, pepper, and garlic is perfect.
• Yes, we will be making flour butter. I'll show you how to make gravy with your drippings and a roux. There will be a time when you can appreciate my help.

Preparing a Cross Rib Roast

1. Turn the oven to 400 degrees Fahrenheit. Get a pot, dutch oven, or roaster that can go in the oven and is big enough to hold your roast.
2. To season your roast, liberally rub all exposed surfaces with salt, pepper, and garlic powder.
3. Just throw the roast into a pot and bake it.
4. The roast should be browned for 20 minutes uncovered, turned, and browned again on all four sides. Throughout a duration of 80 minutes
5. Fill the roasting pan with water until it is about 1/2 inch deep. Wrap it back up and pop it back in the oven.
6. Roast, covered, at 275 degrees Fahrenheit for 2 to 3 hours, depending on the size of your roast, until the meat is tender.
7. Take the roast out of the oven, move it from the roasting pot to a plate, and tent it with foil while you make gravy, if you so choose.

Making Gravy with a Roux

1. You can use a fat separator or a pancake batter dispenser to collect the liquids from the roaster. Get the pan as dry as possible. To make up for the shortfall of liquid, you can use beef broth, water, and beef bouillon.
2. Brown and fragrant flour can be achieved by adding 1/4 cup to the bottom of the pot and cooking it over medium heat.
3. Blend in a quarter cup of unsalted butter by whisking constantly over low heat. Bring the heat down to medium-low and cook the roux until it reaches a peanut butter-like consistency and takes on a nutty aroma.
4. Whisk constantly as you add the drippings to the roux.
5. Bring the gravy to a boil, then reduce the heat and let it simmer until it thickens. If you like pepper, you can add freshly ground pepper.

Where and how to freeze-store

If stored properly, this cross rib roast can be kept for up to 4 days in the refrigerator.

You can also thinly slice any leftover cross rib and use it to make sandwiches (with dill pickles, of course). ) Yum

Recipe for Reheating

Already baked:

Put your roast in the oven at 325 degrees Fahrenheit if you want to reheat it. To serve, cut the roast into bite-sized pieces, about 1/2 an inch thick. Put the beef slices in a baking dish and pour in enough beef broth to cover them. Bake, covered, at 325 degrees Fahrenheit for 30 to 45 minutes, or until hot.

In a Vacuum:

Heat the roast slices in a water bath preheated to 150°F for 30 minutes, or until heated through. Slice the roast into 1/2" thick pieces and place in a ziplock bag, Stasher bag, or vacuum seal with a few tablespoons of beef broth.

Pairings for a cross rib roast

Let's get some accompaniments worthy of such a massive serving of cross rib roast.

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