+
0 (0)

Category: Main courses

Mom's famous garlic cross rib roast

Mom's famous garlic cross rib roast
Kirk McKoy / Los Angeles Times

There is something about the speed and complexity of modern life that brings a hankering for plain and simple dishes, full of the delicious smack of nostalgia. In short, we long for home cooking-or for its commercial counterpart, diner cuisine. ... Read more

Active work time: 20 minutes | Total preparation time: 3 1/2 hours | Serves 8 to 10
Note: 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 your butcher 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, which greatly assist with the flavor in this recipe. If you can't find a cross rib, use a boneless chuck roast, or a 3-to 4-inch thick top round roast and lay it in the roasting pan on top of some extra short ribs.
  • 1 (5-to 7-pound) boneless cross rib roast
  • 1/3 cup Dijon mustard
  • 10 large cloves garlic, crushed, then minced
  • Pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard
  • 2 tablespoons light olive oil
  • 1 tablespoon paprika
  • 1 1/4 cups water
  • 1/2 cup red wine
  • 1 (0.87-ounce) packet beef gravy mix
  • 1 tablespoon dry onion soup mix
  • 1 (10-ounce) can golden mushroom soup

Step 1Heat the oven to 325 degrees.

Step 2Place the meat in a shallow roasting pan. Make a paste by mixing the mustard with the garlic, some pepper, the garlic powder, dry mustard, oil and paprika. Slather it over the top and sides of the roast, smearing well. Pour the water, wine, beef gravy mix and onion soup mix over the roast. Cover the roast with foil.

Step 3Roast it until the meat is fork-tender, basting it every so often, about 2 to 2 1/2 hours. Remove the foil the last half hour of cooking.

Step 4Remove the meat and thinly slice. Add the golden mushroom soup to the roasting pan and stir it with the pan juices, mixing well. Pour some of this over meat, offering the remaining as a side gravy.

Each of 10 servings:
626 calories; 733 mg sodium; 126 mg cholesterol; 46 grams fat; 17 grams saturated fat; 7 grams carbohydrates; 36 grams protein; 1.10 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Turkey chili verde with white beans
Cotelettes de porc au cidre
Louisiana barbecue shrimp
Crisp-skinned salmon with summer succotash and creamed corn