Cross Rib Roast

This larger roast cut come from the shoulder area and is best for slow roasting cooking techniques. At the Rancho we coated the roast in our favorite spices and slow cook it for a couple hours at 250 degrees. Towards the end of the cook time we cranked the oven up to 350 for an additional 45 minutes. 

Total weight: Approx. 3 lbs., frozen. 


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