Slow Roast Cross-rib in a Pot

Not everyone like meat rare the way I do, so sometimes I have to find ways to cook a pretty fully roast meat that is still tender enough to enjoy.  This is perhaps the best way.  The roast is salt-and-peppered then browned on the stove top.  Onion, garlic cloves, carrot, celery and herbs are then added.  The whole thing is then roasted in a low oven (250℉) covered for three-four hours.  You can of course do it for a few hours more until it is pulled apart soft, but I like to keep it slicable.

Because it is cooked at low temperature and with its own moisture trapped in the pot, the meat is tender and moist, even when fully cooked.  Make a sauce all by itself too.  This method is particularly good with the leaner cheaper cuts, like the cross-rib here.  Economic, tasty and make great sandwiches too.