Roasted beef with rosemary and salt on the left. 12 Roasts of Christmas Banner: Enjoy these inspiring recipes for holiday entertaining!

12 Roasts of Christmas – #12 Boneless Beef Chuck Cross Rob Roast

For a holiday meal that’s merry and bright, we’ve added 12 holiday roasts that will be the star of your table. These easy-to-follow recipes will guide you in preparing a roast you can take pride in, whether you’re hosting a dinner party, throwing a potluck, or simply celebrating with your family.

Beef Top Round Roast Recipe. View Recipe. — Beef Top Round Roast

Beef Petite Sirloin Ball Tip Roast. View Recipe. — Beef Top Round Roast

#12 Boneless Beef Chuck Cross Rib Roast: Slow-Cooked Boneless Beef Chuck Cross Rib Roast

Prep Time: 20 min. Cook Time: 8 Hours Ready In: 8 Hours 20 Min. Serves 4

Ingredients

• 2 Carrots, peeled and cut in half
• 1 Yellow Onion, 4 wedges
• 3 Garlic Cloves, smashed
• 3 Sprigs Fresh Thyme
• 1 Bay Leaf
• 3 Whole Cloves or Allspice Berries
• 1 Cup Chicken Broth
• 1 Cup White Wine
• 2 Tomato Paste
• 1 Boneless Beef Chuck Roast
• 2 Olive Oil
• TT Kosher Salt and Ground Black Pepper
• 2 Tbsp. Brandy
• ½ tsp. Prepared Horseradish
• ½ tsp. Whole Grain Mustard
• 2 tsp. Sour Cream
• 1 tsp. All-Purpose Flour
• 2 Tbsp. Minced Flat Leaf Parsley

Directions

1. Place the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of the crock pot. In a bowl, whisk together the broth, wine, and tomato paste.

2. Set a large heavy skillet over medium-high heat. Pat the roast dry, rub both sides with the olive oil, and sprinkle with salt and pepper. Sear the roast in the skillet until a dark crust forms on both sides, 3 to 5 min. each side. Reduce the heat to medium and put the roast on top of the vegetables in the crock.

3. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover; don’t stir. Cook on low heat for 8 to 10 hours or until the internal temperature of the roast is

at least 145°F.

4. Transfer the roast to a cutting board. Strain the contents of the crock over a medium saucepan. Discard the solids. Skim