Sam arnold's cross rib roast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Cross-Rib Roast |
| ½ | cup | Carrots; Coarsely Chopped |
| ½ | cup | Celery; Coarsely Chopped |
| ½ | cup | Onions; Coarsely Chopped |
| ½ | cup | Mushrooms; Coarsely Chopped |
| 2 | tablespoons | Butter; OR |
| 2 | tablespoons | Canola Oil; Puritan |
| ½ | cup | Black Olives; Pitted |
| 2 | eaches | Tomatoes; Md, * |
| 2 | teaspoons | Spice Mixture; ** |
| 1 | each | Bouquet Garni; *** |
| 1 | x | Beef Stock Or Red Wine |
Directions
* Tomatoes should be peeled, seeded and coarsely chopped. ** Spice mixture should be made up of thyme, oregano, and savory to *** Bouquet Garni should be made up of parsley, bay leaf, and a strip Brown the vegetables in the oil or melted butter.
Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a casserole or stock pot. Place the beef on top. Pour stock and/or red wine to cover. Add bouquet garni.
Cover and place in moderate oven for about 2 hours or until the meat is tender. Check during the last hour and add liquid if needed.
Remove the meat and vegetables to a warm platter. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible. This gravy should not need any additional thickening.