*  Exported from  MasterCook  *
 
                        SAM ARNOLD'S CROSS RIB ROAST
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Cross-Rib Roast
      1/2   c            Carrots -- Coarsely Chopped
      1/2   c            Celery -- Coarsely Chopped
      1/2   c            Onions -- Coarsely Chopped
      1/2   c            Mushrooms -- Coarsely Chopped
    2       tb           Butter -- OR
    2       tb           Canola Oil -- Puritan
      1/2   c            Black Olives -- Pitted
    2                    Tomatoes -- Md, *
    2       ts           Spice Mixture -- **
    1                    Bouquet Garni -- ***
                         Beef Stock Or Red Wine
 
   *      Tomatoes should be peeled, seeded and coarsely
   chopped. **     Spice mixture should be made up of
   thyme, oregano, and savory to ***    Bouquet Garni
   should be made up of parsley, bay leaf, and a strip
   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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