A savory cut for roasting or slow-cooking to achieve a tender finish. The name originates from the muscle groups extending across the main rib bones of the Chuck, thus the name “Cross-Rib”. This roast is always tied with twine because it has a seam of tissue through the center, which melts during the roasting or slow cooking process, yielding a delicious flavor.
While the cross rib roast comes from the chuck primal, the cross-rib roast has slightly less fat than a center chuck roast.
The cross-rib roast makes an excellent pot roast. The roast falls apart after 6 hours in the slow cooker and yields the most tender and flavorful meat imaginable.
