Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Boneless cross rib roast - (5 to 7 lbs) - seeNote 1/3 cup 78ml Dijon mustard 10 cups 930g / 32oz Garlic cloves - crushed, minced (large) Freshly-ground black pepper - to taste 1 tablespoon 15ml Garlic powder 1 tablespoon 15ml Dry mustard 2 tablespoons 30ml Light olive oil 1 tablespoon 15ml Paprika 1 1/4 cups 296ml Water 1/2 cup 118ml Red wine 1 Beef gravy mix - (0.87 oz) 1 tablespoon 15ml Dry onion soup mix 1 Golden mushroom soup - (10 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: A cross rib is a cut that is between the shoulder (sometimes known as the chuck) and rib of a the whole side of beef. You may have to ask your butcher for it if you do not find it in the meat section. This roast resembles a round roast but is surrounded about three quarters around with short ribs, which greatly assist with the flavor in this recipe. If you can't find a cross rib, use a boneless chuck roast, or a 3- to 4-inch thick top round roast and lay it in the roasting pan on top of some extra short ribs. Whatever you use, this recipe is a combination of braise and roast and makes for tender, moist roast beef, good hot or cold. While gravy packets can be found in various sizes, do not use one larger than what is called for here, or the roast may be too salty. Heat the oven to 325 degrees. Place the meat in a shallow roasting pan. Make a paste by mixing the mustard with the garlic, some pepper, the garlic powder, dry mustard, oil and paprika. Slather it over the top and sides of the roast, smearing well. Pour the water, wine, beef gravy mix and onion soup mix over the roast. Cover the roast with foil. Roast it until the meat is fork-tender, basting it every so often, about 2 to 2 1/2 hours. Remove the foil the last half hour of cooking. Remove the meat and thinly slice. Add the golden mushroom soup to the roasting pan and stir it with the pan juices, mixing well. Pour some of this over meat, offering the remaining as a side gravy. This recipe yields 8 to 10 servings. Each of 10 servings: 626 calories; 733 mg sodium; 126 mg cholesterol; 46 grams fat; 17 grams saturated fat; 7 grams carbohydrates; 36 grams protein; 1.10 grams fiber.


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