Smoked Cross Rib Roast

Shredded cross rib roast on a dinner plate next to mashed potatoes and carrots.

4.75 from 4 votes

Ready for a roast that packs all the flavor and makes the most amazing sit-down family dinner? Leave it to Hey Grill Hey and this smoked cross rib roast to help you make a perfect Sunday roast the whole family will love.

Prep Time20

Cook Time6

Total Time6 20

Course: Main Dish

Cuisine: American

Keyword: Cross Rib Roast

Servings: people

Author: Susie Bulloch

Ingredients

1 3-4 pound cross rib roast
3 teaspoon Hey Grill Hey Beef Rub or equal parts salt and pepper

Cross Rib Roast Braise

8 Tablespoons butter
8 cloves garlic minced
1 medium yellow onion sliced
1 cup red wine
2 Tablespoons Worcestershire sauce
3 sprigs fresh thyme leaves
2 sprigs fresh rosemary

Instructions

Preheat. Heat your smoker to 275 degrees F with your favorite hardwood. I love oak and cherry with this cut of beef.
Season. While the grill is preheating, prepare your roast. Season on all sides with the Beef Rub or salt and pepper.
Smoke. Place the roast on the smoker, close the lid, and smoke for approximately 4 hours, or until the roast reads 165 degrees F.
Make the braise. Assemble the ingredients for the braise while the roast smokes. Place the butter, garlic, onions, red wine, Worcestershire sauce, thyme, and rosemary in the bottom of an aluminum pan or cast iron pot (with a fitted lid).
Braise. Place the smoked roast atop the braising ingredients, and cover the pan tightly with foil. Return the roast to the smoker and continue cooking at 275 degrees F until the roast reads an internal temperature of at least 205 degrees F and shreds easily with a knife. This braising step should take approximately 2-3 hours, depending on the size of your roast.
Shred and serve. Remove the roast to a serving platter and shred. Strain out the sprigs of herbs from the pan juices. Drizzle the strained liquid over the shredded beef for moisture and flavor. Enjoy!

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