Rating: 4.49 stars
63 Ratings
  • 5 star values: 38
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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

Recipe Summary test

prep:
15 mins
cook:
3 hrs 10 mins
total:
3 hrs 25 mins
Servings:
8
Yield:
1 pot roast
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (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.

  • 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.

Nutrition Facts

523 calories; protein 36.1g; carbohydrates 11.8g; fat 34.8g; cholesterol 124.3mg; sodium 1268.7mg. Full Nutrition
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Reviews (57)

Most helpful positive review

Rating: 5 stars
02/06/2012
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... Read More
(51)

Most helpful critical review

Rating: 2 stars
02/13/2012
I wasn't too keen on this recipe. Read More
(5)
63 Ratings
  • 5 star values: 38
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/05/2012
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... Read More
(51)
Rating: 5 stars
01/04/2012
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 Read More
(33)
Rating: 5 stars
02/11/2012
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. Read More
(22)
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Rating: 5 stars
08/05/2017
OMG so good and don't be fooled by the picture. It comes out a beautiful color. Didn't have mushroom soup or red wine and only had 6 large cloves of garlic, cut the dijon by 1/2. Roasted at 325 for 3 hours for a 3lb roast, it was fab! I have made this several times and I have omitted the canned mushroom soup and the red wine since I never have either. Also omitted the garlic and mustard powders. instead of beef bouillon cubes and water I used 1 can of beef broth and 1/2 cup of white wine. Add potatoes and baby carrots for the last hour of cooking and you will get great veges too .Always delish. If you have someone who doesn't think they like pot roast make this :) Read More
(20)
Rating: 4 stars
09/15/2013
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. Read More
(15)
Rating: 5 stars
11/25/2012
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 a bit light on some of the spices because my husband is a sissy when it comes to"hot", but otherwise followed it exactly). It was SOOOO wonderful!!! Was trying to decide what to serve for Christmas dinner, as we have a zillion kids coming, but you've solved my problem - this is it!!! No big, bulky turkeys. Thanks so much for the fantastic recipe. I'll be using it around here often. :-) Read More
(12)
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Rating: 5 stars
01/30/2012
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! Read More
(11)
Rating: 5 stars
04/23/2016
I read all the reviews before making this and only 3 specifically stated that they had followed the recipe (6 others may have also but didn't say); this is important to me because my philosophy is that one shouldn't rate a recipe or its originator if one doesn't actually follow it. I did follow it exactly so that I could assess it fairly. It is an excellent recipe with interesting flavor. I rated it with 5 stars but really it should be 4½, as I agree with Mousielove that the liquid is a tad salty. I will make it again but next time I will use Lipton's Beefy Onion soup mix instead of the strictly onion soup mix and eliminate the beef bouillon; hopefully that will result in a slightly less salty gravy. But basically the recipe is delicious and everyone at our dinner gathering loved it. Read More
(8)
Rating: 5 stars
04/28/2013
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. Read More
(7)
Rating: 2 stars
02/13/2012
I wasn't too keen on this recipe. Read More
(5)