Title: Sam Arnold's Cross Rib Roast
Categories: Entree Meat
Yield: 6 Servings
| 3 | lb | Cross-Rib Roast |
| 1/2 | c | Carrots; Coarsely Chopped |
| 1/2 | c | Celery; Coarsely Chopped |
| 1/2 | c | Onions; Coarsely Chopped |
| 1/2 | c | Mushrooms; Coarsely Chopped |
| 2 | tb | Butter; OR |
| 2 | tb | Canola Oil; Puritan |
| 1/2 | c | Black Olives; Pitted |
| 2 | | Tomatoes; Md, * |
| 2 | ts | Spice Mixture; ** |
| 1 | | Bouquet Garni; *** |
| | | Beef Stock Or Red Wine |
* 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.