Recipe by Cynthia Betancourt
"Roast with gravy -- rich flavor...too good not to share!"
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1 (5 pound)
beef cross rib roast
10 large cloves
freshly ground black pepper
salt, or to taste
dry mustard powder
light olive oil
paprika, plus more for sprinkling
1 1/4 cups
1 (1 ounce) package
dry onion soup mix
beef bouillon cubes
garlic, crushed, or to taste
1 (10.75 ounce) can
condensed golden mushroom soup
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...
I wasn't too keen on this recipe.
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
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cross Rib Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 313
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