Beef Chuck Cross-Rib Roast

Rich, Beefy Flavor with a Touch of Prime Rib Marbling

The cross-rib roast is part of the chuck, but it’s cut from the section just before the prime rib—so it naturally has a bit more fat and tenderness than a standard chuck roast. That extra marbling means more flavor and a juicier bite, especially when slow-cooked to perfection.

It’s a favorite for pot roast, shredded beef, or any meal that calls for deep flavor and fork-tender results. Just add broth, herbs, and time—and you’ll have a comforting, crowd-pleasing roast every time.

Ideal cooking methods: Braising, slow cooker, roasting, or pressure cooking. Cook low and slow for best results.