Cross Rib Roast

Cross Rib Roast

Made  times
Cynthia Betancourt 2

"Roast with gravy -- rich flavor...too good not to share!"
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3 h 25 m servings 523 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 34.8 g
  • 53%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 36.1 g
  • 72%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 1269 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
  3. Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees C (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
  4. 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, pour hot gravy over the slices, and serve with remaining gravy.


  • Editor's Note
  • A beef cross rib roast comes from the shoulder area of the animal, from the arm half of the chuck roast. The layers of fat and meat make the roast juicy and flavorful when cooked slowly.
  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.


  1. 23 Ratings

Most helpful positive review

Great--reminded me of what you'd get in a french restaurant. I made a few changes--I stuck it in a crock pot, didnt use the mustard powder and used normal mushroom soup. It was great!! just a...

Most helpful critical review

I wasn't too keen on this recipe.

Most helpful
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Least positive

Great--reminded me of what you'd get in a french restaurant. I made a few changes--I stuck it in a crock pot, didnt use the mustard powder and used normal mushroom soup. It was great!! just a...

wonderful!!! very tasty I did substitute balsamic vinegar for the red wine because I was out I also used regular cream of mushroom soup this is so good. wonderful flavor I also served it with f...

So moist and full of flavor. The beef was tender perfect. I cooked it 300F for almost three hours and it was perfect. Definitely will make it again.

Sounded great but as always I altered the recipe. I used a little less mustard, used white wine as I'm not a fan of red, added 1/2 tablespoon of horseradish sauce to paste mixture and about 1/4 ...

Very good pot roast and a great way to use a tough cut like cross rib. The only change I made was to braise at 300 for 5 hours. Delicious and a wonderful gravy. Thanks for sharing Cindy!

OK, so my variation was: leave out garlic powder, mustard powder, extra 3 cloves of garlic and red wine. I substituted smokey paprika for regular (used less than the T). Substituted 1 C beef b...

Juicy and tastes delicious. I took out the mustard since I discovered I didn't like the taste and substituted worcestershire sauce. There is something in it that has a taste I'm not used to and ...

This is my favorite recipe website, have been using it for years. But YOU, CINDY B., may have just become my all-time favorite submiter! Wish I could give it 10 stars! Just had it tonight (went ...

I wasn't too keen on this recipe.

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