Grass fed, Cross rib roast

June 5th 2014

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So I have definitely waxed poetic about Chuck's and although due to religious beliefs they aren't open Saturday and they don't have pork or beer available, I find myself finding excuses to go up to Vancouver just to shop there. Jarom works up there so that helps....my latest and greatest find is the meat department, they serve Painted Hills and it is the best beef i've ever had available to me in a grocery store that is still affordable enough to feed the whole family.
It is possible to have quality products and value and it keeps me coming back as a customer even if I have to go to another state! I bought a cross rib roast the other day and it could kick any pot roast and some prime rib I've had right in the keister!
You will need:
cross rib roast, mine was about 2 1/2 lbs.
1 tablespoon kosher salt
1 tablespoon coarse ground pepper
a few sprigs of thyme
6 cloves of garlic cut in half
1/2 cup red wine I used a tasty Sangiovese or you can use stock
1/2 cup water
1 shallot sliced
two tablespoons oil
two tablespoons honey
Pre-heat oven to 325, in a dutch oven heat oil over medium high heat, add shallot and saute. Cut twelve slits in your roast and place the garlic cloves in, season with S&P. Sear the beef in the dutch oven on all sides, add wine and water, place in the oven. Cook for 3 hours, when meat is fork tender, remove from pan and place pan over medium heat, reduce pan juice 50% then stir in honey, drizzle over roast. We had ours with a romaine and watercress salad and a bit of Rogue Creamery smokey blue, but you can use this anyway you would normally use chuck roast or rump. Try a cross rib roast and try to source your meat from the closest, least factory farm source you can...it doesn't just taste better, it's more ethical. Happy animals taste better!
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