Question, Cross Rib Roast and what to do?

[Abelman]

Cross rib roasts are on sale out here for $5 #. I've never cooked one and frankly, don't recall hearing about them. I know they come from a section of the shoulder and should probably be done low and slow.

So, since I'm slow, any suggestions?

[SMOKE FREAK]

I suggest you go with what you know...
If it is part of the shoulder than low and slow is right.
Google is your friend...
And don't forget pics

[Mark R]

Not familiar myself but found this

A beef cross rib roast comes from the shoulder area of the animal, from the arm half of the chuck roast. The layers of fat and meat make the roast juicy and flavorful when cooked slowly.

So, like a chuck roast would be my plan!

[HawgHeaven]

Not familiar myself but found this

So, like a chuck roast would be my plan!

Ditto on the low-n-slow... treat it like a pot roast...

[Abelman]

Thanks, I'll stop by and take a look at them and figure out what's next.

[jwbtulsa]

maybe a slow roast to get super tender. shred it up for a variety of meals? Enchiladas, Asian, BBQ, etc...

[strength_and_power]

Smoke for a bit for flavor then toss into a pressure cooker or Instapot with soup veggies for a smoked beef vegetable soup.


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[jwbtulsa]

How about thin sliced for a French Dip sandwich?

Or maybe an old school chili Carbonara? Big bowl of Pho? Philly Steak?

Swiss steak? Goulash? Zippy posted an interesting beef pie recently. It could be an option. Maybe reserve some and make cabbage rolls? You could roast it, Keep the drippings and make Yorkshire pudding (keep enough drippings for gravy!)