Title: Cross Rib Roast
Categories: Entree Roast
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.