Cross Rib Pot Roast & Veggies

  • Prep Time: 15 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 6

    • About This Recipe

    “Wonderful flavored pot roast or you may use a crock pot. You could add potatoes to make this a complete meal in one pot. Add potatoesfor the last 45 minutes of cooking time in the Dutch Oven . If you are using a crock pot allow5 1/2 hours on low put your veggies (including potatoes) on the bottom of the crock pot put roast on top, turn roast after 3 hours and baste with sauce. I prefer doing this recipe in a Dutch oven .”

    Ingredients

  • 3lbs cross-rib roasts or 3lbsblade roast, boneless
  • 3garlic cloves, slivered
  • salt and pepper
  • 1tablespoonflour
  • 2tablespoonslite olive oil
  • 2largeonions, coarsely chopped
  • 3carrots, coarsely chopped
  • 2stalkscelery, chopped
  • 1teaspoonthyme
  • 1bay leaf
  • 1cup beef stock or 1cup tomato juice or 1cupred wine
  • 1cupcanned tomato, drained and chopped
  • 1tablespoonfresh parsley, chopped
  • 1teaspoondried oregano
  • 1teaspoondried basil

    • Directions

  • Make small cuts in the roast and insert the slivers of garlic.
  • Rub the meat with salt and pepper.
  • In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.
  • Add onions, carrots, celery, thyme, bay leaf, and stock.
  • Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.
  • Stir in the tomatoes, parsley, oregano, and basil.
  • Simmer for about an hour or until the beef is tender, discard bay leaf.
  • Slice and serve with veggies and sauce.

    • Reviews

  • “I used a goat roast for this recipe and used the dutch oven method — it turned out very tasty.I think I will use the crockpot the next time though, as that method just seems easier to me.Thank you for sharing!”

  • “Good stuff! I didn’t have any canned tomatoes, so mixed in a couple tablespoons of tomato paste with the beef broth instead. I used italian seasoning in place of the thyme, oregano and basil (since those are the main ingredients in the seasononing mixture). I don’t think my subs would have changed the outcome of the posted recipe very much, so giving it 5 stars as-is– super yummy dinner!”

  • “I need 10 stars for this one, Bergy. The thyme really added to the flavor–I used twice as much as indicated, since crock pot cooking depletes spices. Left out the tomatoes, but added potatoes as you directed. DELICIOUS Sunday dinner. Made for One Dish Wonders in Cooking Photos.”

  • “We really enjoy cross rib done in tomato juice.And this recipe is wonderful.For our preferences…next time I will leave out the herbs as it was almost like a spaghetti sauce flavour…not what I was looking for.But I should have known when I read the ingreds.I used my stick blender to make it more like a gravy and served it with yorkshire pudding. Thank you, Bergy for sharing this great recipe.I will be making this again.”

  • “This is a very good pot roast and it made my house smell wonderful all afternoon. My husband, however, doesn’t think tomatoes belong in a pot roast. I did cut the thyme and oregano to 1/2 tsp. each and was glad that I did. I used the beef broth and the ‘gravy’ was very good. The veg gets very overdone but it does flavour the gravy nicely. I put the potatoes in 45 minutes before the end and they were perfect. I used small potatoes in their skins. Thanks for sharing your recipe.”

  • “Wow!! What a wonderful recipe, will certainly be making this over, & over & over again!!! A real hit with family & company!!”

  • “This was very good. This was the first time I’ve ever made a roast in a dutch oven. My roast was a little dry, I evidently over cooked it a little. The flavor was still very good. I strained the vege’s and made gravy for the meat and mashed potatoes. Very flavorful. Thanks, Bergy!”

  • “Cooked this for my fussy family. Beef really tender. Might add carrots later next time. Its a keeper. Thank you.”

  • “Wonderful Bergy…just wonderful. We had this for dinner the other night and it rocks. Rich, thick gravy with vegetables, juicy, tender, flavourful roast. I will definitely be making this dish again and again. Thank you for sharing.”

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