Cross Rib Chuck Roast


These have been on sale the last couple of weeks, so I stocked up with a few. I really like them. The difference between this and a bottom round roast seems to be the fat layer on the top. These are easy to cook up on the wood pellet grill or in the oven. And the fat layer keeps them tender and juicy.

This was about 4 lbs, so I cooked it on the rare side and cut it into three servings. Froze the rare center sections to be used in other recipes. Keeping it rare made sure it was not overcooked and dry when reheated.

The medium-rare ends were served for dinner immediately.

The recipe is pretty simple: I sliced up a whole onion and spread it on the bottom of the roasting pan. I added two springs of fresh rosemary and about a cup of water.

I gave the roast a good rub of salt, pepper and garlic powder.

I preheated the pellet grill* to 450 degrees F and cooked the roast for 20 minutes at that temperature. I then lowered the temperature to 350 degrees F and cooked the roast until it was 125 degrees F in the center. I removed it from the grill and placed it on a warm plate and let it rest tented loosely in foil, for 20 minutes, before slicing.

I served it with Garlic Mashed Potatoes and steamed and buttered green beans.

*use the same times and temps for oven roasting.


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