Cross Rib Roast
If you’re looking for the perfect pot roast, look no further. The cross rib roast (like nearly all cuts from the chuck) are best when slow cooked to bring out its tenderness and rich, beefy flavor. Sometimes called the Boston Cut, English Cut, or English Roll, this cut comes from the arm and includes ribs 2 through 5. Ours comes already tied and ready to roast, so keep things simple and let it be. For an easy Sunday dinner, Florencia recommends searing it on all sides, throwing it in a Dutch oven with some root vegetables and a splash of wine, and braising slowly until tender. It is also spectacularly good smoked, either in a dedicated smoker or in your oven.
Suggested Recipe Links:
Cut From:
Chuck
Suggested Methods:
Braise
Roast
Smoke
