Cross Rib Roast Recipe - Allrecipes.com
Cross Rib Roast Recipe
  • READY IN 3+ hrs

Cross Rib Roast

Recipe by  

"Roast with gravy -- rich flavor...too good not to share!"

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Ingredients Edit and Save

Original recipe makes 1 pot roast Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs 10 mins
  • READY IN

    3 hrs 25 mins

Directions

  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.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2012

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 add mashed potatoes and all is well in the world...

 
Most Helpful Critical Review
Feb 13, 2012

I wasn't too keen on this recipe.

 
Jan 04, 2012

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 fried potatoes

 
Feb 11, 2012

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.

 
Jan 30, 2012

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!

 
Sep 15, 2013

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 cup of ketchup (as I discovered years ago mixing ketchup and mushroom soup is exactly the same as golden mushroom). I also used reduced fat soup, and cooked in my crock pot on low for about 6 1/2 hours for a 3 lb. roast. Remember when cooking in the crock pot reduce liquids by at least a third.

 
Jan 22, 2012

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 im still deciding If i like it lol. I'm guessing the wine but who knows. Its a really delicious recipe overall though.

 
Apr 28, 2013

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 broth, 1 can condensed french onion soup for the dry onion soup and the bouillon cubes. Used regular condensed mushroom soup. A splash of water. I put it all in the crock pot for 8 hours, mostly on medium, part of the time on low. Thickened some of the broth mix for gravy and served with mashed potatoes. The meat was fall apart tender and the broth savory, rated two thumbs up from the whole family.

 

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Nutrition

  • Calories
  • 523 kcal
  • 26%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 34.8 g
  • 53%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 36.1 g
  • 72%
  • Sodium
  • 1269 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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