Sam Arnold'S Cross Rib Roast

• 3 lbs cross-rib roasts
• 1/2 cup carrot, Coarsely Chopped
• 1/2 cup celery, Coarsely Chopped
• 1/2 cup onion, Coarsely Chopped
• 1/2 cup mushroom, Coarsely Chopped
• 2 tablespoons butter
• 1/2 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

1. Brown the vegetables in the melted butter.
2. Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot.
3. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a large casserole or stock pot.
4. Place the beef on top.
5. Pour stock and/or red wine over, then add herbs.
6. Cover and place in moderate oven for about 2 hours or until the meat is tender.
7. Check during the last hour and add liquid if needed.
8. Remove the meat and vegetables to a warm platter.
9. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible.
10. This gravy should not need any additional thickening.

crossrib roasts, carrot, celery, onion, mushroom, butter, black olives, tomatoes, herbs, beef stock

Taken from www.food.com/recipe/sam-arnolds-cross-rib-roast-7358 (may not work)