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. 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). 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.
