Cross Rib Pot Roast & Veggies

• 3 lbs cross-rib roasts or 3 lbs blade roast, boneless
• 3 garlic cloves, slivered
• salt and pepper
• 1 tablespoon flour
• 2 tablespoons lite olive oil
• 2 large onions, coarsely chopped
• 3 carrots, coarsely chopped
• 2 stalks celery, chopped
• 1 teaspoon thyme
• 1 bay leaf
• 1 1 cup tomato juice or 1 cup red wine
• 1 cup canned tomato, drained and chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

1. Make small cuts in the roast and insert the slivers of garlic.
2. Rub the meat with salt and pepper.
3. In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.
4. Add onions, carrots, celery, thyme, bay leaf, and stock.
5. Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.
6. Stir in the tomatoes, parsley, oregano, and basil.
7. Simmer for about an hour or until the beef is tender, discard bay leaf.
8. Slice and serve with veggies and sauce.

crossrib roasts, garlic, salt, flour, olive oil, onions, carrots, stalks celery, thyme, bay leaf, tomato juice, tomato, fresh parsley, oregano, basil

Taken from www.food.com/recipe/cross-rib-pot-roast-veggies-12333 (may not work)