Sam Arnold's Cross Rib Roast

READY IN: 2hrs 20mins
Recipe by Barefoot Beachcomber

An adopted recipe, but it is superb.

Top Review by Vic17460

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.

Ingredients Nutrition

  • 3 lbs cross-rib roasts
  • 12 cup carrot, Coarsely Chopped
  • 12 cup celery, Coarsely Chopped
  • 12 cup onion, Coarsely Chopped
  • 12 cup mushroom, Coarsely Chopped
  • 2 tablespoons butter
  • 12 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. Brown the vegetables in the melted butter.
  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. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a large casserole or stock pot.
  4. Place the beef on top.
  5. Pour stock and/or red wine over, then add herbs.
  6. Cover and place in moderate oven for about 2 hours or until the meat is tender.
  7. Check during the last hour and add liquid if needed.
  8. Remove the meat and vegetables to a warm platter.
  9. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible.
  10. This gravy should not need any additional thickening.

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