Anyone Egg a "cross-rib roast," aka beef shoulder roast?

gdenby

Came across a post in another forum where a guy had SV'd a "cross-rib" and then seared it. The pic looked like it was a great cook. He claimed it was as tender and tasty as prime rib.

I did a search, found that the term was Canadian for what goes by shoulder roast in the US. With ordinary oven cooking, I've much preferred chuck over shoulder.

I don't recall anyone mentioning Egging it. It is part of a whole clod. If anyone has some comment, or pointers, I'd much appreciate it.

Thatgrimguy

@SGH is the clod king around these parts.

gdenby

If he cares to, I'd be glad for any pointers. I think fishless also said he got whole clods, but I don't recall if he broke them down or cooked the whole.

jabam

I've done a couple of shoulder roasts, but neither one turned out very tender. Tried the 2nd one like have cooked brisket IT got to 210 and still too tough. I just turn them into ground beef now.