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 Cross Rib Roast 

Cross Rib Roast
Cross Rib Roast

Serve with roasted potatoes and carrots for a delicious and satisfying fall meal.


  • 1 cross rib roast, 3 pounds
  • 2 tablespoons Flour
  • Salt and Pepper
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 cup beef broth or red wine
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon Dried Oregano


  1. Preheat oven to 350°F. Place flour, salt and pepper in a large bowl and mix. Coat meat thoroughly with mixture.
  2. On your stovetop, heat olive oil in a dutch oven over high heat. Sear the roast on all sides, browning well, about 7 minutes.
  3. Add onions, celery, thyme, bay leaf and stock. Stir in parsley and oregano.
  4. Cover tightly and cook in oven for about 1 1/2 hours, or until internal temperature reaches 130°F-135°F for rare or 140°F-145°F for medium. Discard bay leaf. Let rest for 10 minutes before serving.

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