Garlic Cross Rib Roast
Usually served with pan roasted potatoes. Leftovers are
perfect served over warmed, sliced baguettes with extra sauce.
1 Cross Rib Roast (5-7 lbs.)
1/3 cup Dijon mustard
10 large garlic cloves crushed
1/2 teaspoon freshly ground black pepper
1 tablespoon garlic powder
salt and pepper to taste
1 tablespoon dry mustard
2 tablespoons light olive oil
1 tablespoon paprika
1 1/4 cup water
1/2 cup red wine
1 packet beef gravy mix
1 packet dry onion soup
1 10 ounce can Golden Mushroom Soup
Pre-heat oven to 375°F.
Place meat in a shallow roasting pan. Make a paste by mixing
the mustard with the garlic, some salt and black pepper, garlic powder, dry
mustard, oil and paprika. Spread over roast top and sides. Make additional paste
if meat is not well covered.
On side of roast, pour in water, wine, beef gravy mix and
onion soup powder. Sprinkle top of roast generously with extra garlic and
paprika. Cover roast with foil. Roast at 375°F for the first hour.
Reduce temperature to 350°F and continue roasting for a
couple of hours (depending on desired doneness) -basting every so often.
Remove foil during last half hour of cooking. Remove meat
slice thinly. In roasting pan, stir in Golden Mushroom soup with pan juices,
mixing well. Pour some of this over meat, offering remaining as gravy. Serve
cold (leftovers) sliced thinly on a garlic toasted French hard roll, with dijon
and white horseradish, side salad.
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 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.
Generally, it is not as expensive as the classic rib roast but it is not a tough
bargain either (such as rump or blade).