Sam Arnold's Cross Rib Roast

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READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

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
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DIRECTIONS

  • Brown the vegetables in the 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 large casserole or stock pot.
  • Place the beef on top.
  • Pour stock and/or red wine over, then add herbs.
  • 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.
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