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    You are in: Home / Recipes / Sam Arnold's Cross Rib Roast Recipe
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    Sam Arnold's Cross Rib Roast

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Barefoot Beachcomber's Note:

    An adopted recipe, but it is superb.

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    Units: US | Metric

    • 3 lbs cross-rib roasts
    • 1/2 cup carrot, Coarsely Chopped
    • 1/2 cup celery, Coarsely Chopped
    • 1/2 cup onion, Coarsely Chopped
    • 1/2 cup mushroom, Coarsely Chopped
    • 2 tablespoons butter
    • 1/2 cup black olives, Pitted
    • 2 tomatoes (Tomatoes should be peeled, seeded and coarsely chopped.)
    • 2 teaspoons herbs (thyme, oregano, and savory)
    • 2 cups beef stock or 2 cups red wine


    1. 1
      Brown the vegetables in the melted butter.
    2. 2
      Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot.
    3. 3
      Put the browned vegetables with the olives and chopped tomatoes in th bottom of a large casserole or stock pot.
    4. 4
      Place the beef on top.
    5. 5
      Pour stock and/or red wine over, then add herbs.
    6. 6
      Cover and place in moderate oven for about 2 hours or until the meat is tender.
    7. 7
      Check during the last hour and add liquid if needed.
    8. 8
      Remove the meat and vegetables to a warm platter.
    9. 9
      Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible.
    10. 10
      This gravy should not need any additional thickening.

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    Ratings & Reviews:

    • on April 13, 2003


      Sometimes getting a recipe – no matter how good – to work, is like getting the square peg into the round hole, or perhaps, in Mr. Arnold’s lingo: getting a bear to sit for tea. This is good and worth the effort, but why the spices are listed before “bouquet garni,” I don’t know. Why canola oil! I would think Mr. Arnold beyond this Canadian poison. I used olive oil. Was this 2 teaspoons each thyme, oregano, and savory, or 1/3 teaspoon per spice? I chose the latter, and it worked. Moderate oven? I chose 325, but more on that later. I had problems with a proper “casserole or stock pot.” To get wine to “cover” would take over a weeks allowance (of wine), so I started with a cup of stock, but the meat floats, impossible for me to cover it…Then…the wine had so cooled the affair that 325 did not seem hot enough, so I went up to 375 to get things up to speed. Then: this “forcing through as much vegetable pulp as possible.” (There are olives in this.) Hey, use a food processor, this straining juices is too straining. (I should know: I tried.) Still, as anyone who has had tea with a bear will no doubt agree, it is worth the trouble. The olives…a stroke of something, really good.

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    Nutritional Facts for Sam Arnold's Cross Rib Roast

    Serving Size: 1 (175 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 72.1
    Calories from Fat 48
    Total Fat 5.3 g
    Saturated Fat 2.7 g
    Cholesterol 10.1 mg
    Sodium 430.6 mg
    Total Carbohydrate 5.0 g
    Dietary Fiber 1.5 g
    Sugars 2.4 g
    Protein 1.8 g

    The following items or measurements are not included:

    cross-rib roasts


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