What to do with a Cross Rib Roast

[bmillin]

One of the last few bits of the 1/2 cow - not sure what to do with it. I don't have a slicer, if so I'd probably try to do deli meat style. My gut tells me it will be tough if done to medium rare. Any ideas welcome.

[theroc]

We've had good luck cooking these roasts sous vide for at least 24 hrs, then searing to finish. Comes out very tender and tasty.

[Skip]

What theroc said or smoke @250-300 to 150 or so and slice for cold beef sandwiches. Just another idea because I like cold beef and pork sandwiches.

[bmillin]

We've had good luck cooking these roasts sous vide for at least 24 hrs, then searing to finish. Comes out very tender and tasty.

Makes sense, have done two chuck roasts that way with surprising results.

[smokin fool]

Never SVed one but smoke em at 260 -280 and an inside temp of 130 for rare, 40 for med.
I don’t have a sliver either but manage to cut as thin as possible for great Sammie’s