Peppered Cross Rib Roast Recipe

peppered cross rib roast

Peppered Cross Rib Roast Recipe

Tender, juicy, and peppery, this Peppered Beef Cross Rib Roast only takes about 15 minutes to prep. Then relax while the scent of roasting beef fills the house. This is a great option for a holiday meal or a dinner party.

Preparing a cross rib roast is incredibly simple and the results are always delicious.   A cross-rib roast is a cut from the Chuck section or shoulder portion of the carcass.  It is also known as the Chuck Shoulder Roast and has great marbling that yields the most flavorful roast.  It’s best prepared braised, or dry roasted low and slow.

The cross rib roast is my family’s favorite beef cut for a roast and when it goes on sale for under $4.00/lb, I always buy 2 – one for the crockpot and one for the freezer.

The cross rib roast recipe below combines peppercorns, carrots, celery, onion, garlic, and seasonings and you braise the meat in 2 cups of water for 3.5 to 4 hours.  You can also use a slow cooker and achieve the same result without heating the whole house with the oven.

The result is a fork-tender beef roast that tastes as amazing as it smells when it’s cooking.  For my family of 5, I purchase a 3.5 lb cross rib roast and we always have leftovers that I re-purpose for meals throughout the week.

Peppered Cross-Rib Roast Recipe 

Ingredients:

peppered cross rib roast

Peppered Cross Rib Roast Recipe

Tender cross rib roast is dry-rubbed with a peppercorn medley and slow cooked with carrots, celery and onions to create the most flavorful beef roast imaginable.
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Course: Main Course
Keyword: cross rib roast
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Calories:
Author: Safeway

Ingredients

  • 1 tsp whole peppercorn medley any combination of black, white, pink and/or green peppercorns
  • 1 3- lb USDA Choice boneless beef cross rib roast
  • 2 cups baby carrots
  • 3 celery ribs cut into 2-inch pieces
  • 1 medium onion peeled and quartered
  • 4 whole garlic cloves peeled
  • 2 cups water
  • 2 Tbs Worcestershire Sauce
  • 1 tsp kosher salt

Instructions

  • Preheat oven to 350°. Place peppercorns in a small zip-top bag. Use a mason jar to slightly crush peppercorns.
  • Place roast in pan and arrange carrots, celery, onion and garlic around the roast. Add water and Worcestershire sauce. Sprinkle salt and pepper over pan. Cover pan with a tight fitting lid or foil.
  • Roast in oven 3 ½-4 hours, until meat is fork tender.

Notes

1. Small potatoes can be added during the final 1-1 ½ hours for a complete meal. Be sure to secure the lid or foil tightly after adding potatoes. 2. Make sure that the lid is snug to cook the roast properly. Use foil to secure if needed.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

 

 

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3 Ways to Use Left-Over Beef Roast:

Pot Roast Pizza

pot roast pizza

Philly Cheesesteak Stir-fry

philly_cheesesteak_stir_fry

 

Toasted Chipotle Roast Beef Sandwich

roast beef sandwich recipe

 

 

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