The cross rib roast comes from the shoulder or chuck primal of the cow, located beneath the neck and between the shoulder and brisket. It is also known as a boneless chuck roast, Boston cut, clod roast, or shoulder center roast depending on the region. This cut is well-marbled with fat, giving it a rich, beefy flavor, and becomes tender when cooked slowly
Oven Roasting
- Preheat oven to 450–500°F to sear the roast for 15–20 minutes, creating a flavorful crust.
- Reduce temperature to 275–350°F and roast low and slow: approximately 45 minutes per pound at 275°F for fork-tender meat or 20–25 minutes per pound at 350°F for medium-rare slices.
- Use a meat thermometer: 130–135°F for medium-rare, 135–140°F for medium, and 140–145°F for medium-well.
- Rest the roast 15–20 minutes before slicing to redistribute juices