Thursday, October 8, 2009


A cross-rib roast is usually a very tender, full-flavored pot roast.

3 1/2-4 lb. cross rib roast or tip roast
garlic salt
onion powder
fresh ground pepper
1/4 cup red wine
1 tsp. beef base (Better Than Bouillon) or 1 tsp. beef bouillon

A cross-rib roast usually comes wrapped in twine to hold it together.
Leave twine on while cooking.
For this roast, I used a clay baking pot in the oven. This roast also works well in a crockpot. Place meat in pot, side with the most fat up. Sprinkle liberally with garlic salt, pepper, and onion powder. Place top on and bake in a preheated oven at 425 degrees for 15 minutes. (My roast wasn't thawed all the way, so I did this to speed it up.) But I think it is also browns the outside a bit.

Turn the oven down to 250 degrees and bake for 2-3 hours. Add 1 cup of warm water with boullion dissolved in it and wine. Continue cooking for 2 hours or so more. It doesn't seem to matter with this type of roast if you cook it longer. Let sit for 5-10 minutes, remove twine and slice. The longer you cook it, the more the meat will fall apart and the harder to slice. But don't let that bother you, it is delicious either way.

Add 1 TBS corn starch mixed in 1 TBS cold water to the pan juices and heat in another pan until thick. Add salt and pepper to taste. Can be used as a sauce for the meat or gravy for potatoes. For a creamy sauce, use sour cream to thicken-about 1/2 cup. To change the flavor try adding dijon mustard or horseradish along with the sour cream to pour of beef if you don't make mashed potatoes.

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