Delight your taste buds with this chuck cross rib roast recipe, a dish that promises to be the star of your dining table. Perfect for those who appreciate the rich, deep flavors of well-marinated beef, this recipe is a testament to the magic of slow cooking.
Why This Recipe Works
- The marinade penetrates deep into the meat, ensuring every bite is packed with flavor.
- Slow roasting at a low temperature guarantees a tender, fall-apart texture.
- The combination of herbs and spices creates a perfect balance of savory and sweet notes.
Ingredients
- 4 lbs chuck cross rib roast
- 1/4 cup olive oil
- 3 tbsp minced garlic
- 2 tbsp rosemary, finely chopped
- 2 tbsp thyme, finely chopped
- 1 tbsp salt
- 1 tbsp black pepper
- 1 cup beef broth
Equipment Needed
- Roasting pan
- Meat thermometer
- Mixing bowls
- Chef’s knife
Instructions
Prepare the Marinade
In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Mix well to create a paste. This marinade is the secret to infusing the roast with unforgettable flavors. Tip: Let the roast sit in the marinade overnight for deeper flavor penetration.
Marinate the Roast
Rub the marinade all over the chuck cross rib roast, ensuring every inch is covered. Place the roast in a resealable bag or covered bowl and refrigerate for at least 4 hours, though overnight is best. This step is crucial for achieving that melt-in-your-mouth texture.
Preheat and Prepare
Preheat your oven to 275°F. Take the roast out of the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking. Place the roast in a roasting pan and pour beef broth around it to keep the meat moist during cooking.
Slow Roast to Perfection
Roast in the preheated oven for about 3.5 to 4 hours, or until the internal temperature reaches 195°F for fall-apart tenderness. Tip: Baste the roast with its juices every hour to enhance flavor and moisture.
Rest and Serve
Once done, remove the roast from the oven and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish. Slice against the grain for the most tender bites.
Tips and Tricks
For an even more flavorful roast, consider adding a splash of red wine to the beef broth before roasting. Another pro tip is to sear the roast on all sides in a hot skillet before applying the marinade; this locks in the juices and adds a delightful crust. Lastly, if you’re short on time, increasing the oven temperature to 325°F can reduce cooking time, but keep a close eye on the internal temperature to avoid overcooking.
Recipe Variations
- Swap the rosemary and thyme for a smoky chipotle and cumin rub for a Southwestern twist.
- Add root vegetables like carrots and potatoes to the roasting pan for a one-pan meal.
- Use apple cider vinegar in the marinade for a tangy flavor profile.
Frequently Asked Questions
Can I cook this recipe in a slow cooker?
Absolutely! After marinating, place the roast in your slow cooker with the beef broth and cook on low for 8 hours or on high for 4-5 hours. The result will be just as tender and flavorful.
How do I know when the roast is done?
The best way to ensure your roast is perfectly cooked is by using a meat thermometer. The internal temperature should reach 195°F for that fall-apart tenderness we’re aiming for.
Can I freeze the leftovers?
Yes, the chuck cross rib roast freezes beautifully. Slice the cooled roast and store it in an airtight container with some of the cooking juices to keep it moist. It’ll last up to 3 months in the freezer.
Summary
This chuck cross rib roast recipe is a foolproof way to achieve a tender, flavorful, and succulent dish that’s perfect for any occasion. With the right preparation and patience, you’ll have a meal that’s sure to impress.