Roasted Pork Shoulder

Home » Enjoyable Food » Mains 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. It's awesome to be able to cook for yourself. The thought

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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.

It's awesome to be able to cook for yourself. 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.

This is evidenced by the fact that I learned how to cook from my husband, who learned from his mother, who learned from her father, who learned from his grandparents, and so on and so forth.

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

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

A sliced cross rib roast thats fall apart tender Jump to:

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. To eliminate the "raw" taste and prevent clumping, brown the flour before using it.

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.

Methods for preparing a cross-rib roast

  1. Turn oven heat up to 400 degrees F. Get a pot, dutch oven, or roaster that can go in the oven and is big enough to hold your roast.
  2. Put a lot of salt, pepper, and garlic powder on the outside of your roast on all sides.
  3. Just throw the roast into a pot and bake it.
  4. For 20 minutes with the lid off, brown the roast 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. Then, place back into the oven while covered.
  6. In a covered roasting pan set to 275 degrees Fahrenheit, cook your roast for two to three hours, depending on its size, until it reaches the desired tenderness.
  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.
  • Sprinkling kosher salt on a r
  • Roast with salt, pepper and garlic.
  • Seasoned pot roast in a pot.
  • Browned roast in pot.
  • Fully roasted pot roast.

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. Let the gravy thicken as it simmers. If you like pepper, you can add freshly ground pepper.
  • Whisking flour in a pot.
  • Flouring browning in a pot.
  • Browned flour in a pot.
  • Melting butter in the flour.
  • Roux looking like peanut butter.
  • Adding pan drippings.
  • Whisking in the dripping into the roux.
  • adding ground pepper to the gravy.
  • finished gravy.

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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

Cooked cross rib roast.

Recipe for Reheating

Already baked:

For reheating a roast, set the oven temperature to 325 degrees Fahrenheit. 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.

cross rib roast on a glass cutting board.

Foods to pair with a cross rib roast

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

Period of Time: 4 hours 5 minutes
  • Roasted pork loin
  • fine sea salt
  • Black pepper, ground
  • a sprinkling of garlic powder
  • The equivalent of a quarter cup of flour
  • Fifty-fourth of a cup of butter
  1. Turn oven temperature up to 400 degrees F. You'll need a large ovenproof pot, dutch oven, or roaster to cook your roast.
  2. Sprinkle the roast liberally with salt, pepper, and garlic powder on all sides.
  3. Toss the roast into the baking dish of your choice.
  4. The roast should be browned for 20 minutes uncovered, turned, and browned again on all four sides. All told, it lasted for about two hours and ten minutes.
  5. The bottom of the roasting dish should be filled with water by about 1/2 inch. Then, place back into the oven while covered.
  6. Cover and roast at 275 degrees Fahrenheit for two to three hours, depending on the size of your roast, or until the meat is tender.
  7. If you'd like to make gravy while the roast rests, take it out of the oven, remove it from the roasting pot, and tent it with foil.
  1. You can use a fat separator or a pancake batter dispenser to collect the liquids from the roaster. Dry the saucepan. Add beef broth or water and beef bouillon if you don't have enough of the reserved liquid to make 2 cups.
  2. Put some flour in the bottom of the pan and let it toast and become fragrant over medium heat.
  3. Whisk in the unsalted butter until it has completely melted into the pot. Turn the heat to medium-low and cook the roux until it resembles peanut butter and takes on a nutty aroma, about 5 minutes.
  4. Whisk constantly while adding the drippings to the roux.
  5. Allow the gravy to thicken as it simmers. Pepper, freshly ground, may be added.

The Best Way to Keep Foods Frozen

Put this cross rib roast in a sealed container and store it in the fridge for up to 4 days.

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

heating instructions

Cooking in the oven:

Roasts should be reheated at 325 degrees Fahrenheit, so set your oven to that temperature. Cook the roast and then cut it into serving-sized pieces, about 1/2 an inch thick. Cover the slices with beef broth and bake at 375 degrees for 30 minutes. Bake, covered, at 325 degrees Fahrenheit for 30 to 45 minutes.

In a Vacuum:

Heat the roast slices in a water bath preheated to 150 degrees Fahrenheit for 30 minutes, or until warm all the way through, by placing them in a ziplock bag, stasher bag, or vacuum sealer with a few tablespoons of beef broth.

8 1
Quantity in One Serving: Calories: 167 Total Fat: 12g "Saturated Fat" 6g Trans Fat: 1g Fats that are low in saturated 5g Cholesterol: 51mg Sodium: 151mg Carbohydrates: 3g Fiber: 0g Sugar: 0g Protein: 11g

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Recipe for Cross Rib Roast - Pin It!

Cross rib roast pinterest graphic.
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