Local market sells a "cross rib" roast. What cut of beef is this, actually. And, how would you cook it?
The cross-rib roast is a shoulder roast off the chuck. It used to be considered the best pot roast by most homemakers in the old days before the large meat processors boned everything out. Now they are still outstanding just no bones. The cross rib is great as a pot roast or used as an oven roast. I like to sear a nice large rolled cross rib on all sides and then cook directly on the rack in the oven with a pan down below to catch the drippings. Roast at 400F for the first 30 minutes and then turn down to 300F. Pull it out at about 130F degrees internally for medium and you will have a very nice juicy roast.
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