Cross Rib Roast
User Reviews
3.5
12 reviews
Good
-
Prep Time
20 mins
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Cook Time
5 hrs 20 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Cross Rib Roast
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Tender, juicy beef cross rib roast, cooked low and slow in the oven with roasted vegetables and a delicious beef gravy from scratch.
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Ingredients
- one pound cross rib roast
- 1/4 cup butter softened
- 2 tablespoons garlic minced
- 1 tablespoon rosemary dried
- 1 teaspoon thyme dried
- 2 teaspoons sea salt coarse
- 1 teaspoon black pepper freshly ground
Gravy
- 2 cups beef broth
- 2 tablespoons onion soup mix
- 1 tablespoon rosemary dried
- 1 tablespoon garlic minced
Vegetables
- 3 large russet potatoes cubed, or white potatoes
- 2-3 large carrot cut into one-inch pieces
- 3-4 talks celery cut into one-inch pieces
- 1 large onion peeled then quartered, white
- 1 pound button mushrooms cleaned, fresh
Instructions
- Preheat oven to 425°F. Pat the cross rib roast dry then place the roast into a lidded roasting pan or Dutch oven. Make sure that the roaster or Dutch oven is large enough to add a lot of vegetables around the roast later!
- In a bowl, mix the butter, garlic, rosemary, thyme, salt, and pepper into a paste. Spread the paste over the top and sides of the roast.
- Roast uncovered in the preheated oven for 20 minutes, letting the high heat brown the roast all over. Turn down the oven temperature to 325 °F.
- Whisk together the gravy ingredients. Pour around the sides of the beef roast. Place the lid on top and roast for another 3 hours.
- After 3 hours, remove the roast from the oven and add the vegetables around the meat in the gravy. Place the lid back on and return to the oven. Cook for another 1-2 hours, until the vegetables are soft and the meat is fall-apart tender.
- Remove the roast and vegetables to a platter and cover to keep warm while you prepare the gravy.
Gravy
- To make the gravy, take 1/4 cup cold water and 2 tablespoons of cornstarch and whisk together until combined.
- Remove the drippings from the pan and spoon into a saucepan. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid while removing. If you used a Dutch oven, simply place the Dutch oven full of drippings on the stovetop.
- Whisk the cornstarch slurry into the drippings quickly.
- Heat, over medium-high heat, whisking continuously, until the gravy has thickened. Remove from heat and place in a gravy bowl.
- To serve, slice the roast and serve with the vegetables, pouring the gravy on top.
Genuine Reviews
User Reviews
Overall Rating
3.5
12 reviews
Good
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