Boneless Cross Rib Roast

Smoked Boneless Cross Rib Roast Recipe

Indulge in a mouth-watering, smoked cross rib roast that is tender and flavorful. This recipe uses a flavorful marinade and slow-cooking method to create a delicious, classic roast beef dinner, perfect for any special occasion.


1½ Kg (3 lb) boneless cross rib roast

1 Medium onion - diced

1 Bay leaf

Sprig each of fresh thyme, marjoram and oregano

30 Ml (2tbsp) oil

2 Cloves garlic - chopped

500 Ml (2 c) red wine


Trim any excess fat from the meat.

Place meat in an airtight container.

Mix together remaining ingredients and pour over the meat in the container.

Seal the container and refrigerate overnight, turning occasionally.

Smoking method:

Remove from marinade and pat dry.

Reserve marinade for possible later use as gravy.

Preheat the Bradley Smoker to approximately 100°C (220°F).

Place roast on an oiled smoker rack in the upper half of the Bradley Smoker.

Using Special Blend flavor bisquettes, smoke/cook for 7 – 8 hours or until an instant thermometer reads 65°C (150°F).

To serve:

Let stand 10 minutes before carving. Enjoy with traditional roast beef dinner fixings, such as roast potatoes, our rich vegetable gravy, horse radish and Yorkshire pudding. Wonderful thickly sliced for sandwiches the next day!


Special Blend Bisquettes for Bradley Smokers

Specially created to add a distinct flavour to any dish, and pairs well with poultry, fish, seafood, beef, pork, lamb, game, and water fowl.

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