INGREDIENTS:
2 pounds boneless cross rib roast
1/6 cup Dijon mustard
3 large cloves garlic, minced
1/8 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon ground mustard seed
1 teaspoon paprika
1 tablespoon olive oil
2 tablespoons butter
1/4 cup button mushrooms, sliced
1/2 cup water
1/2 cup red wine
1 14 ounce can beef broth
DIRECTIONS:
Heat oven to 325º.
In a medium skillet over medium heat, melt butter and sauté mushrooms. Add beef broth, water and red wine. Boil for 10 minutes.
In a medium bowl, combine Dijon mustard, garlic, pepper, garlic powder, ground mustard seed, paprika and olive oil.
Grease a small roasting pan with olive oil. Place roast in pan, fat side up, then slather with mustard mixture. Pour mushroom sauce into pan. Cover with tin foil, then bake for about an hour, or until a meat thermometer reads 150º.
Note: To brown outside of roast more, try preheating oven to 550º. Put roast into oven before adding the mustard rub. As soon as you put the roast into the oven, reduce temperature to 325º. After about 20 minutes, take roast out and rub with mustard mixture and pour mushroom sauce into pan.
After roast is done, pour the mushroom sauce into a medium skillet and reduce to make a sauce. Add Worcestershire sauce.