Cross Rib Roast
Tender, flavorful, and irresistibly comforting, this Cross Rib Roast recipe is a show-stopping centerpiece for your next family dinner or holiday gathering. Slow-roasted to perfection, this 3-pound cut of beef is seared to lock in the juices, then seasoned with a savory blend of kosher salt, garlic powder, onion powder, and aromatic herbs like thyme and rosemary. Nestled atop a medley of hearty vegetables—carrots, potatoes, onions, and garlic—this roast is braised in rich beef broth, creating a dish that’s as delicious as it is effortless. With a cook time of 3 hours, every bite is melt-in-your-mouth tender, making it the ultimate comfort food. Perfectly paired with its roasted vegetables and bursting with robust flavors, this recipe is the ideal balance of elegance and simplicity. Whether you’re planning a cozy Sunday dinner or a special occasion, this Cross Rib Roast is guaranteed to impress.
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Recipe Information
Ingredients
- 3 pounds cross rib roast
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons dried thyme
- 0.5 teaspoons dried rosemary
- 1 cup beef broth
- 3 medium (peeled and cut into chunks) carrots
- 4 medium (quartered) potatoes
- 1 medium (sliced) yellow onion
- 3 whole (peeled) garlic cloves
Instructions
1. Preheat your oven to 325°F (165°C).
2. Pat the cross rib roast dry using paper towels, then rub it all over with olive oil.
3. In a small bowl, combine kosher salt, ground black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Evenly coat the roast with this seasoning mixture.
4. Heat a large, oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
5. Remove the roast from the skillet, and set it aside. Add the beef broth to the skillet, scraping up any browned bits from the bottom with a wooden spoon. Set the skillet aside.
6. Arrange the carrots, potatoes, onion slices, and garlic cloves in the skillet or selected roasting pan. Place the seared roast on top of the vegetables.
7. Cover the entire pan tightly with aluminum foil or a lid to create a sealed environment to retain moisture.
8. Transfer the roast to the preheated oven. Cook for approximately 2.5 to 3 hours, or until the internal temperature of the roast reads 135°F (medium-rare) to 145°F (medium) on a meat thermometer.
9. Once done, remove the roast from the oven and tent it loosely with foil. Let it rest for 15 minutes to allow the juices to redistribute throughout the meat.
10. Slice the roast across the grain and serve with the roasted vegetables. Enjoy!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 875 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
