Cooking the Cross-Rib Roast

1. Preheat your oven to 400 degrees Fahrenheit. Find a large enough oven-safe pot, Dutch oven, or roaster that will fit the roast you’re cooking.
2. Season the outside of your roast with salt, garlic powder, and pepper on all sides.
3. Set the roast in the oven in the pot of your choice.
4. Brown the roast uncovered for 20 minutes, then turn it over and brown on all four sides. This should last for about 80 minutes in total.
5. Fill the roaster halfway with water, leaving about ½-inch of space at the bottom. Then cover it and put it back in the oven.
6. Roast the meat for 2 to 3 hours at 275°F, covered, until the flesh is cooked tender; this time will typically depend on the size of your roast.
7. Take the roast out of the oven, place it on a dish, and cover it with foil while you cook the gravy if you’re using it in your recipe.

Making the Gravy

1. Using a pancake batter dispenser or a fat separator, strain the liquids from the roaster. Using a damp cloth, clean the pot dry. Pour in some beef broth or water and beef bouillon if you don’t have 2 cups of the reserved liquid.
2. Cook some flour in the bottom of the pot until it browns and turns fragrant over medium heat.
3. Whisk in unsalted butter until it completely dissolves in the pot. Reduce the heat to a medium-low level, then simmer until the roux resembles peanut butter and develops a nutty smell.
4. Begin whisking the drippings into the roux, one at a time.
5. Cook until the gravy thickens. If desired, season with freshly ground pepper.

If you’re interested in more recipe ideas, we advise you to check out this video recipe.