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Beef Chuck Cross Rib Pot Roast Chuck

This area contains muscles that generally tend to be tough. We recommend slow, moist cooking methods like stewing or braising. Cuts from this area can be marinated and used for kabobs.

Pot Roast is a general term for large roasts which may be bone-in or boneless. Roasts from different regions of the carcass may all be called pot roast. In some cases, retailers may not provide detailed descriptions as to which region the roast originated.

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Beef Chuck Cross Rib Pot Roast Also known as: Boston Cut Bread and Butter Cut Cross Rib Roast English Cut Roast Thick Rib Roast Boneless Boston Cut Boneless English Roast English Roll Nutritional Information Recommended cooking methods: Braising Roasting Stewing

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