Cross Rib Roast
Yield
6 servingsPrep
30 minCook
2 hrsReady
3 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck cross rib roast
|
* |
| 2 | tablespoons |
canola oil
puritan |
|
| ½ | cup |
carrots
coarsely chopped |
|
| ½ | cup |
black olives
|
*
|
| ½ | cup |
celery
coarsely chopped |
|
| 2 | each |
tomatoes
peeled, seeded, chopped |
|
| ½ | cup |
onions
coarsely chopped |
|
| 2 | teaspoons |
spice mixture
thyme, savory and oregano |
* |
| ½ | cup |
mushrooms
coarsely chopped |
*
|
| 1 | each |
bouquet garni
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | x |
beef stock
or red wine, prefer veal stock if possible |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck cross rib roast
|
* |
| 3E+1 | ml |
canola oil
puritan |
|
| 118 | ml |
carrots
coarsely chopped |
|
| 118 | ml |
black olives
|
*
|
| 118 | ml |
celery
coarsely chopped |
|
| 2 | each |
tomatoes
peeled, seeded, chopped |
|
| 118 | ml |
onions
coarsely chopped |
|
| 1E+1 | ml |
spice mixture
thyme, savory and oregano |
* |
| 118 | ml |
mushrooms
coarsely chopped |
*
|
| 1 | each |
bouquet garni
|
*
|
| 3E+1 | ml |
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.
