Ingredients: |
Ingredients: 5-lb. beef cross rib roast
1/3 cup Dijon mustard
10 large cloves garlic, crushed
1/2 tsp. freshly ground black pepper
1 Tbsp. garlic powder
1/2 tsp. salt or to taste
1 Tbsp. dry mustard powder
1 Tbsp. light olive oil
1 Tbsp. paprika, plus more for sprinkling
1-1/4 cups water
1/2 cup red wine (or just add more water)
1 envelope dry onion soup mix
1 beef bouillon soup cubes
3 clovesgarlic, crushed, or to taste
1- 10 oz. can Golden Mushroom soup
|
Directions: |
Directions:Place roast in roasting pan. In a bowl, mix the mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard, olive oil, and 1 Tbsp. paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and/or red wine into the roasting pan and sprinkle in the dry onion soup mix. Drop in the bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with foil.
Roast in 375º oven for 1 hour. Reduce heat to 350º and roast until tender - about 2 more hours, basing occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to platter
Place roasting pan over medium heat and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, our hot gravy over the slices, and serve with remaining gravy. |
This recipe for Cross Rib Roast is from