That Looks Perfect, Duke!!
Nothing like a Pulled Beef Sammy with Great Au Jus!!!
And for the point!!
Your step-by-steps have been a huge help
Thanks for this post. I have been wanting to do a chuck roast, but all I can find these days is cross rib. In searching for the dif between them, it mostly said the cross rib wasn't as flavorful. But it sounds like yours was. Maybe I'll give it a try.
Some folks feel the Cross Rib Roast is a better choice, over a Chuck Blade Roast, for being more tender and since a finer grained muscle, not as stringy if you plan to pull it. I think they are booth good and buy what is On Sale... Info below...JJ
Read through the whole thread. Wonderful work on that roast!!! The meat, buns, and au jus dip would be great anytime!! It's hard to find a real cross rib roast these days. They do cut some here during fall and winter when roasts are more popular but you just don't see them around much. Years ago when I was still working the chuck roasts in general all had the bone's in them. The chuck was the 7 bone roast or bone-in chuck. Then you had from the shoulder the round bone roast and the cross-rib roast which is the clod with ribs attached. Those ribs were the best part. I do favor the boneless chuck to the cross rib or without the ribs it can and is called a beef clod or beef shoulder arm roast. Both great roasts, but the shoulder is leaner in general. Both the chuck and the shoulder will turn out great as shown here in this thread with the shoulder arm. Reinhard