Daphne here you go 
1 (5 pound) beef cross rib roast
5 large cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons garlic powder
1 teaspoon salt, or to taste
1 tablespoon dry mustard powder
2 tablespoons light olive oil
1 tablespoon smokey paprika
1 can beef broth
1/2 cup red wine
1 (1 ounce) package dry onion soup mix
2 beef bouillon cubes
1 (10.75 ounce) can condensed golden mushroom soup
Get crock pot warm and add the beef stock, mushroom soup and red wine.
Combine the mustard, salt, pepper, paprika, minced garlic, powdered and 1 Tbl of the olive oil and mix till it forms a paste.
In a hot pan add the other Tbl of olive oil (or more as needed) and brown the roast on all sides. Place roast in the warm crock pot and spread the paste all over the top. The liquid should barely reach half way up the side the roast. (If liquid is lower that's fine) Cover and cook on low for 7 hours. Removed roast and tent. (I let mine rest 20 minutes)
Pour the liquid into a pan and bring to a boil. In a small bowl add 1 Tbl cornstarch and 1 Tbl of cold water, mix well and add to the gravy mixture. It will not be super thick but will thicken enough to pour nicely over the sliced beef.
1 (5 pound) beef cross rib roast
5 large cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons garlic powder
1 teaspoon salt, or to taste
1 tablespoon dry mustard powder
2 tablespoons light olive oil
1 tablespoon smokey paprika
1 can beef broth
1/2 cup red wine
1 (1 ounce) package dry onion soup mix
2 beef bouillon cubes
1 (10.75 ounce) can condensed golden mushroom soup
Get crock pot warm and add the beef stock, mushroom soup and red wine.
Combine the mustard, salt, pepper, paprika, minced garlic, powdered and 1 Tbl of the olive oil and mix till it forms a paste.
In a hot pan add the other Tbl of olive oil (or more as needed) and brown the roast on all sides. Place roast in the warm crock pot and spread the paste all over the top. The liquid should barely reach half way up the side the roast. (If liquid is lower that's fine) Cover and cook on low for 7 hours. Removed roast and tent. (I let mine rest 20 minutes)
Pour the liquid into a pan and bring to a boil. In a small bowl add 1 Tbl cornstarch and 1 Tbl of cold water, mix well and add to the gravy mixture. It will not be super thick but will thicken enough to pour nicely over the sliced beef.
Thank you.
