adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cross Rib Roast
0 Likes
Prep Time:
15 minutes
Cook Time:
190 minutes
Total Time:
205 minutes
Succulent cross rib roast braised to perfection in a rich, flavorful gravy.
Ingredients:
  • 1 (5 pound) beef cross rib roast
  • 13 large cloves garlic, crushed, divided
  • 0.33333334326744 cup Dijon mustard
  • 2 tablespoons light olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard powder
  • 1 tablespoon paprika, plus more for sprinkling
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon freshly ground black pepper
  • 1.25 cups water
  • 0.5 cup red wine
  • 1 (1 ounce) package dry onion soup mix
  • 2 beef bouillon cubes
  • 1 (10.75 ounce) can condensed golden mushroom soup
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Prepare the flavorful paste by blending 10 garlic cloves, Dijon mustard, olive oil, garlic powder, dry mustard powder, 1 tablespoon paprika, salt, and black pepper. Generously coat the roast with the paste in the roasting pan.
  • In the roasting pan, combine water and red wine. Sprinkle in dry onion soup mix and add beef bouillon cubes. Top the roast with more paprika and the remaining 3 garlic cloves. Cover with aluminum foil.
  • Roast in the oven set at the perfect temperature for 1 hour.
  • Lower the oven temperature to 350 degrees F (175 degrees C). Continue roasting until the meat is tender for about 2 hours, while basting occasionally with the pan liquid. Uncover the roast for the last 30 minutes of roasting to help it brown. Transfer the roast to a platter.
  • On medium heat, simmer the liquid in the roasting pan. Deglaze the pan by scraping and dissolving any brown flavor bits into the liquid. Stir in the condensed soup until the gravy becomes smooth and thick.
  • Slice the roast, generously drizzle hot gravy over the slices, and serve with extra gravy on the side.

Similar Recipes