Cross Rib Roast

3 hours Prep: 30 minutes Cook: 2 hours

142 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

3	pounds	beef chuck cross rib roast
2	tablespoons	canola oil	puritan
1/2	cup	carrots	coarsely chopped
1/2	cup	black olives
1/2	cup	celery	coarsely chopped
2	each	tomatoes	peeled, seeded, chopped
1/2	cup	onions	coarsely chopped
2	teaspoons	spice mixture	thyme, savory and oregano
1/2	cup	mushrooms	coarsely chopped
1	each	bouquet garni
2	tablespoons	butter
1	x	beef stock	or red wine, prefer veal stock if possible

Directions

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.

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Nutrition Facts

Serving Size 124g

Amount per Serving

Calories 142 79% of calories from fat

	% Daily Value*
Total Fat 12.0g	19%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 184mg	8%
Total Carbohydrate 7.0g	2%
Dietary Fiber 2.0g	7%
Sugars 4.0g
Protein 2.0g	4%