Ricavito wrote:
> On Mar 19, 11:09 am, "W. Baker" > wrote:
>
>>
>> Cross rib is not a part of the tender rib roast, but a lean, beefy
>> cut that can be either dry(roast beef) or wet(pot roast) cooked. I
>> usually dry roast it although it can be tough so be sure, if you do
>> this, to cook it only to rare or medium and slice it thin, with a
>> sharp knife. It is not always tough so you might be lucky.
>>
>> If you want to slow cook it, remember it is both very lean and not
>> full of all the collagen that gets meltingly broken down in slow
>> cooking. I wold use a can of tomatoes, and some red wine aong with
>> the vegetables to make a good tasting pot roast.
>>
>
> Ah, very helpful info Wendy, thanks. I may go the pressure cooker
> route since slow cooking isn't likely to get it to that melty stage.

I have slow cooked lean meat with success re tenderness. I am with Wendy
though, I'd be more inclined to roast that cut. We are having chuck steak
slow cooked tomorrow night. Was supposed to be tonight but I forgot to
defrost it and its now nearly 9am.