Recipe - Sam Arnolds Cross Rib Roast

3 pound CrossRib Roast
One half cup Carrots; Coarsely Chopped
One half cup Celery; Coarsely Chopped
One half cup Onions; Coarsely Chopped
One half cup Mushrooms; Coarsely Chopped
2 tablespoon Butter; OR
2 tablespoon Canola Oil; Puritan
One half cup Black Olives; Pitted
2 Tomatoes; Md, *
2 teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini