The cut of beef you are referring to is from the chuck region of the cow. Chuck cuts come from the shoulder area of a side of beef. Other names for this cut include:
- Cross rib roast
- Cross rib pot roast
- Boston cut
- English cut roast
- English roast
- Thick rib roast
- Beef chuck cross rib pot roast
This cut of meat is not quite tender enough for dry roasting but it works very well for braising or pot roasting.
Slow, wet cooking tenderizes the meat while the fat melts slowly into the beef imparting excellent flavor.
You may want to try a basic pot roast or this wine braised roast, both work well for this cut of meat and both recipes are excellent in a crock pot or slow-cooker. Leftovers from either of these can be sliced or shredded for sandwiches.
Our family purchases beef in bulk and I have a few tips on how to buy a side of beef for those of you just checking out the process.
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