Cross-Rib Roast for a Tasty Dinner with Three Kinds of Leftovers
Cross-Rib Roast for a Tasty Dinner and Three Kinds of Leftovers
By Riki Shore of Three Squares
When I first went gluten-free I made a choice: I decided I wouldn’t just switch to eating gluten substitutes. No gluten-free pancakes, gluten-free bagels or gluten-free pizza for me. This meant I had to fill in those calories with other foods, namely vegetables, fruit and protein.
Having enough protein on hand to make quick, healthful meals is the cornerstone of a successful Paleo diet – even more so if you’re feeding a family every night. It took me a long time to grasp just how many veggies, and how much more meat, I needed to buy on my trips to the grocery store to ensure I had enough food for dinner, and for breakfast or lunch the next day.
A cross-rib roast is a cut of beef that will sustain you over several meals. It comes from the area of the cow between the neck and shoulder, the same place where you get the blade steak and flatiron steak. A good quality cross-rib roast is delicious when roasted properly in the oven.
The inspiration for this recipe came from one on food.com.
2 lbs cross-rib roast
2 tablespoons balsamic vinegar
2 cloves of garlic, crushed
1 teaspoon fresh thyme, finely chopped
½ teaspoon fresh rosemary, finely chopped
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
- Preheat the oven to 450 degrees.
- Combine the garlic, herbs, salt, pepper and olive oil in a small bowl until it forms a spreadable paste.
- Brush the surface of the roast all over with balsamic vinegar, then coat the surface with the herb paste.
- Place the roast on a sheet tray and pop it into the hot oven for 15 minutes. Reduce the oven temperature to 350 degrees and cook for another 40 – 50 minutes, until the internal temperature of the meat is 125 degrees.
- Allow the roast to rest on a cutting board, loosely covered with foil, for 10-15 minutes before carving. Cut the meat into ½-inch pieces. Serve with a green salad and your favorite oven-roasted vegetables.
If your family is like mine, they’re wondering what they’re going to eat the next day before the dinner dishes are even cleaned and put away. Luckily this roast provides terrific leftovers. Here are three favorites you can try:
- Roll up a breakfast carne asada taco using thin slices of leftover roast, sliced avocado, slivered red onions (even better pickled), and a dollop of your favorite salsa. Roll it all up in a corn tortilla – or forget the tortilla and eat it with a fork.
- Throw together a quick lunchtime salad using romaine lettuce, thin-sliced radish and cucumber, papaya or mango spears, the leftover beef and a sprinkling of fresh herbs, such as cilantro, basil and mint.
- Toss together a tasty breakfast scramble by substituting the leftover beef for the sausage in this recipe. Add a pinch of Kosher salt, a couple grinds of black pepper, and a teaspoon of chipotle pepper in adobo sauce just before serving.
For more Paleo-friendly recipes and nutrition articles, keep reading at Three Squares.