What Is a Chuck Rib Roast??

A chuck roast is less tender. You need to cook it using moist heat such as a pot roast. You can cook it in the oven if you put some water in the bottom of the roasting pan and cover the roast with the lid or foil.

Ive done rib roasts and chuck roasts but never a chuck/rib roast ? I'm almost wonderin if that was a typo on the lable.
For a chuck I would salt and pepper it generously, dredge it in flour, brown it in some oil. (I use an iron skillet or a dutch oven)
Add about a cup of liquid (chicken broth is my favorite liquid when cooking pot roast). Slice up an onion and toss it in, cover and roast at 325 for about 3 or 4 hours-- until fork tender. About an hour before you think its done you can add some sliced carrots and taters. OR you can simmer it on low on the stove top for about the same amount of time--- depending on how big it is anyway.
Good luck.

It is a cheaper pot roast cut.
But you can use it for pot roast or in a crock pot. Turns out just as fine. I do that with a Chuck Roast.
You can get either with the bone in, or with no bone.
If with a bone in it, it will take longer to cook...

I cook mine in a big pot on the stove.
Or, in my crock pot.

Cooking it low for a long time....with a little chicken or beef broth in the bottom about 1" depth. AND for me, I also add in some cooking wine, to make the broth nice and tasty. And while it is cooking, occasionally spoon the broth OVER the roast as it cooks, for the flavors to seep in.
AND, occasionally turning the meat over, so that all sides cooks nicely, IN the broth too.
It does not turn out 'dry' doing this.
Mine has never turned out 'dry' or tasteless.

Then also add in some potatoes, carrots, onions, smashed garlic etc.
Put a couple of bay leaves in the broth too.
Add salt or pepper to taste.
Cook it at least 3 hours... on simmer or low... making sure it does not boil. Cooking it at a higher heat just to lessen the time of cooking, will not make it more tender.
It has to be cooked nice and slow....

A standing rib roast.... is not the same, it has the rib bones in it, all pretty and is a better cut of meat.

Just ask the Butcher. They know ALL kinds of ways, to cook ALL kinds of meats and which is best for what.
I do that.

I don't really know what a chuck rib roast is but you can check out this page and see if you understand what it is: http://en.wikipedia.org/wiki/Chuck_steak

Here is a recipe that has been raved about on another message board that I read that you could use your chuck rib roast for. I made it last week and then again a double recipe this week to freeze.

Italian Beef

Mix in crockpot:
1 (1.25 oz.) envelope dry onion soup mix
1 teaspoon oregano
1 teaspoon red pepper flakes (more to make it spicier, less if you don't like spicy)
1 teaspoon basil
1 teaspoon dried parsley
1 large clove garlic, smashed
3/4 cup water

Place on mixture:
3 lbs. roast

Cook on high all day or until meat is tender. Turn it over every now and then if you can. Shred the meat, let simmer in its own juice for awhile and serve on buns or hard Italian rolls.

I am not much of a beef eater but this was absolutely delicious.

It's the same as a cross-rib roast. It's the shoulder part of the cow that is extra tender and really tasty. It's usually more expensive. I cook all my roasts in the crock pot with onions and a little water. That's what I do for my easy meal! Throw peppers or red potatoes and carrots in for a bigger meal....

M.