Sam Arnold's Cross Rib Roast

"An adopted recipe, but it is superb."
photo by a user photo by a user
Ready In:
2hrs 20mins


  • 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


  • 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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  1. 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.


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