Tender Cross Rib Roast

🕒 Prep: 10 min
🔥 Cook: 2 hours
🍽 Serves: 8
★★★★★
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If you're looking for a roast that's as tender as it is flavorful, this Tender Cross Rib Roast is your new go-to. Perfect for cozy family dinners or an impressive feast for guests, this recipe makes the most out of a humble cut of meat.

Ingredients for Tender Cross Rib Roast

Cross rib roast is a flavorful cut that benefits from slow cooking, which tenderizes it beautifully. Olive oil helps the seasoning adhere and adds a layer of moisture to the roast. The salt and black pepper are classic seasonings that enhance the meat’s natural flavors. Garlic powder adds a subtle, savory depth, while dried rosemary and thyme bring an earthy, aromatic touch. The beef broth keeps the roast moist during cooking and adds a rich base flavor. Carrots and onions not only complement the roast but also soak up its flavors, becoming a delicious side.

Tips & Tricks

  • Letting the roast rest before slicing prevents the juices from flooding out.
  • Invest in a good meat thermometer for perfectly cooked meat.
  • If the roast is browning too quickly, cover it loosely with aluminum foil.
  • Save the pan drippings to make a quick gravy or sauce.

Serving Suggestions

This roast pairs beautifully with creamy mashed potatoes or a hearty root vegetable mash. A side of roasted Brussels sprouts or a fresh green salad can balance the richness of the meat. A glass of red wine, like a Cabernet Sauvignon, can complement the flavors nicely.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs can add a more vibrant flavor. Just double the quantity as dried herbs are more concentrated.
What if I want my roast well done?
Cook it to an internal temperature of 145°F (63°C) for medium-well. Keep in mind it will continue to cook slightly as it rests.
Can I add potatoes to the roasting pan?
Yes, potatoes can be added with the carrots and onions. They will soak up the delicious flavors from the meat and broth.

Tender Cross Rib Roast Recipe Walkthrough

Let's get started by preheating your oven to 325°F (165°C). While that's warming up, take your cross rib roast and pat it dry with paper towels. This helps the olive oil and seasonings stick better. Rub the roast all over with olive oil, making sure it's nicely coated.

Mix together the salt, black pepper, garlic powder, rosemary, and thyme in a small bowl. Now, rub this fragrant blend all over the roast, ensuring every nook and cranny gets some attention. This is where the magic begins, as these spices will seep into the meat as it cooks.

Place the seasoned roast in a roasting pan. Scatter the chopped carrots and quartered onions around it. These veggies will roast beautifully and take on the flavors from the meat. Pour the beef broth into the pan; this will keep everything moist and tender.

Slide the pan into the oven and let it roast for about 2 hours. You're aiming for an internal temperature of 135°F (57°C) if you like your roast medium-rare. It's a good idea to check the temperature a bit early, as ovens can vary.

Once your roast reaches perfection, remove it from the oven and let it rest for about 15 minutes. This resting stage is crucial as it allows the juices to redistribute, ensuring every slice is juicy and flavorful. Slice it up and serve to your eagerly awaiting guests.

Why You'll Love This Recipe

  • Achieves a juicy, tender texture with minimal effort.
  • Uses simple, pantry-staple ingredients.
  • Fill your kitchen with the aroma of herbs and spices.
  • Perfectly pairs with a variety of sides for a complete meal.

Ingredients

4 lbs cross rib roast
2 tbsp olive oil
1 tbsp salt
2 tsp black pepper
1 tbsp garlic powder
1 tbsp dried rosemary
1 tbsp dried thyme
1 cup beef broth
2 carrots, chopped
2 onions, quartered

Step-by-step Instructions

1. Preheat oven to 325°F (165°C).
2. Pat the cross rib roast dry with paper towels and rub all over with olive oil.
3. In a small bowl, mix salt, pepper, garlic powder, rosemary, and thyme. Rub the mixture evenly over the roast.
4. Place the roast in a roasting pan and add the chopped carrots and quartered onions around it.
5. Pour beef broth into the pan to keep the roast moist.
6. Roast in the oven for about 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Let the roast rest for 15 minutes before slicing and serving.

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