Best 4 Cross Rib Pot Roast Veggies Recipes

Indulge in the comforting and flavorful experience of cross-rib pot roast, a classic dish that combines tender beef, hearty vegetables, and a rich, savory broth. This culinary delight is meticulously prepared using a cross-rib roast, known for its exceptional marbling that ensures a succulent and juicy outcome. Accompanying the roast is an array of vegetables, each contributing unique flavors and textures to the dish. Carrots, celery, and onions form the aromatic base, while potatoes and parsnips add a starchy sweetness. Green beans offer a vibrant color and a delightful crunch, while mushrooms bring an earthy depth to the pot roast symphony. The secret to this dish lies in the slow-cooking process, which allows the flavors to meld and intensify, resulting in a tender and fall-off-the-bone roast surrounded by perfectly cooked vegetables. Whether you're a seasoned home cook or just starting your culinary journey, this cross-rib pot roast recipe is sure to impress your family and friends with its classic appeal and undeniable deliciousness.

Check out the recipes below so you can choose the best recipe for yourself!

POT ROAST

Pot Roast image

Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 4h25m

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

Steps:

Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

HERBED POT ROAST WITH VEGETABLES

Herbed Pot Roast with Vegetables image

Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h50m

Yield 6

Number Of Ingredients 14

Ingredients

1 beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1/4 cup apple cider
1/4 cup water
5 medium carrots, cut into 2-inch pieces
4 medium turnips, cut into fourths
1 medium onion, cut into fourths
2 medium celery stalks, cut into 1-inch pieces (1 cup)
2 tablespoons chopped fresh parsley
1 medium green bell pepper, cut into 1-inch pieces

Steps:

Trim excess fat from beef. Rub Dutch oven with fat.
Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

Nutrition Facts : Calories 385, Carbohydrate 14 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 550 mg

CROSS RIB ROAST

Cross Rib Roast image

Roast with gravy -- rich flavor...too good not to share!

Provided by Cynthia Betancourt

Categories Main Dish Recipes

Time 3h25m

Yield 8

Number Of Ingredients 15

Ingredients

1 (5 pound) beef cross rib roast
⅓ cup Dijon mustard
10 large cloves garlic, crushed
½ teaspoon freshly ground black pepper
1 tablespoon garlic powder
½ teaspoon salt, or to taste
1 tablespoon dry mustard powder
2 tablespoons light olive oil
1 tablespoon paprika, plus more for sprinkling
1 ¼ cups water
½ cup red wine
1 (1 ounce) package dry onion soup mix
2 beef bouillon cubes
3 cloves garlic, crushed, or to taste
1 (10.75 ounce) can condensed golden mushroom soup

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 11.8 g, Cholesterol 124.3 mg, Fat 34.8 g, Fiber 1.2 g, Protein 36.1 g, SaturatedFat 12.5 g, Sodium 1268.7 mg, Sugar 1.1 g

SLOW-COOKER POT ROAST

Slow-Cooker Pot Roast image

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 6h25m

Number Of Ingredients 6

Ingredients

1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce

Steps:

In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Nutrition Facts : Calories 463 g, Fat 31 g, Fiber 2 g, Protein 34 g

Tips:

Choose the right cut of meat: Chuck roast, blade roast, and bottom round roast are all good choices for pot roast. These cuts are well-marbled with fat, which will help keep the meat moist and flavorful during cooking.

Brown the meat before braising: Browning the meat in a hot skillet before adding it to the slow cooker will help develop flavor and color.

Use a flavorful braising liquid: The braising liquid is what will give your pot roast its flavor, so make sure to use a flavorful base. Beef broth, red wine, and tomato sauce are all good options.

Add vegetables to the pot roast: Vegetables will add flavor and nutrition to your pot roast. Some good options include carrots, potatoes, onions, and celery.

Cook the pot roast on low heat for a long time: The longer the pot roast cooks, the more tender it will become. Cook the pot roast on low heat for at least 8 hours, or up to 12 hours.

Conclusion:

Cross-rib pot roast is a classic comfort food dish that is easy to make and always a crowd-pleaser. By following these tips, you can make a delicious and tender pot roast that your family and friends will love.