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Cross Rib roast with Roasted root Vegetables

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Makes: 6 servings adjust
Classic Sunday dinner roast. Side dish cooks with main course.



  • 3 12 pounds Boneless Cross-Rib Roast, Tied

Step 1

Remove the roast from the refrigerator one hour before roasting. Pre-heat the oven to 350. Brush the sides of the roast with olive oil and season with salt and pepper.


  • 2 cups Beef Broth, 16 oz
  • 1 cup Red Wine, dry

Step 2

Prepare a large, deep, oven proof saute pan over high heat until very hot. Add the meat and sear all sides, first turning it to sear the round surfaces, and then the large flat end. Add the broth, wine, thyme, and bay leaves. Cover with foil. Place in oven. Roast for 1 hour


  • 1 pound Carrot, peeled and cut into 1.5 inch chucnks (5 carrots)
  • 1 pound Shallot, about 6 large ones, unpeeled
  • 1 pound Yukon Gold Potato, peeled and cut into 1.5 inch chucks (red potatoes also work)
  • 6 cloves Garlic, unpeeled

Step 3

Remove from oven, remove foil. Add carrots. Top with shallots, potatoes, and garlic. Using tongs, stir vegetables so they will cook evenly in the liquid. Continue to roast uncovered until meat thermometer registers 150 degrees 9in center of meat) and fork goes into meat easily, about 1 hour longer.

Step 4

Remove pan from oven, transfer meat to a platter, and tent with aluminum foil. Let rest for 15 minutes. Check veggies to make sure they ar tender. If not, return pan to oven for aother 5-10 minutes. Spoon the veggies into a warm serving bowl and cover. Remove thyme sprigs and bay leaves.

Step 5

To make the jus, skim fat from pan juice. Place pan over medium high heat and bring to a boil. Cook until reduced to 1.25 cups, about 5 minutes. Season with salt and pepper. Carve meat into slices. Spoon with some jus. Serve remaining jus at table.
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