|per 1 serving|
|Fat 14 g||22 %|
|Saturated 6 g
+ Trans 0.5 g
|Polyunsaturated 0 g|
|Omega-3 0 g
Omega-6 0 g
|Monounsaturated 0 g|
|Cholesterol 115 mg|
|Sodium 870 mg||36 %|
|Carbohydrates 9 g||3 %|
|Fibres 0 g||0 %|
|Sugars 6 g|
|Protein 48 g|
|Vitamin A||2 %|
|Vitamin C||2 %|
|* DV = daily value|
Maple cross-rib roast
|Yield : 8 servings||Prep Time: 20 minutes|
|Level : Easy||Cook Time: 4¼ hours|
- 2 kg (4.5 lb.) bone-in cross rib roast
- 1 envelope (29 g) onion soup mix
- 60 mL (¼ cup) maple syrup
- 30 mL (2 tbsp.) Dijon mustard
- 15 mL (1 tbsp.) steak spice seasoning
- 5 mL (1 tsp.) garlic powder
- 30 mL (2 tbsp.) butter
- 375 mL (1½ cups) water
Preheat the oven to 140˚C (275˚F).
Remove roast from the fridge 30 minutes before cooking. Mix together the soup mix, maple syrup, mustard, steak spices, and garlic powder in a bowl. Set aside.
Heat butter in a large oven-safe saucepan over medium-high heat. Brown the roast 1 minute per side or until meat is grilled. Remove from heat and brush entire roast with maple syrup mixture.
Place roast back in saucepan, fat side up, and bake in the oven for 4 hours or until internal temperature indicates 70°C (160°F) for medium doneness. Remove roast from the oven, set on a serving plate, and cover with foil. Let rest for 15 minutes.
Meanwhile, heat the saucepan over medium-high heat. Deglaze it with water and scrape the bottom to remove browned bits. Allow to reduce for 5 minutes.
Slice the roast and serve with sauce, mashed potatoes, and grilled root vegetables.
Variation: Replace the maple syrup with hoisin sauce, and the steak spices with 15 mL (1 tbsp.) finely chopped fresh ginger and 7 mL (1½ tsp.) orange zest.