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 1 Heat the oven to 325 degrees.

Step 2 Place 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.

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