Pantry Roast

• 2 pounds Cross Rib Roast
• 1 tablespoon Olive Oil
• 3 Small hawaiian onions (or whatever you have) Sliced thin
• 2 Cloves garlic, sliced
• 1 tablespoon Coriander
• 1 tablespoon Harissa
• 1 1/2 cups Beef Stock (or red wine)
• 1 pound Peeled seeded tomatoes, lightly crushed (or 28 ounce can in juice)

1. Pre-heat oven to 250. Generously salt and pepper meat. In an oven-proof skillet or small Dutch Oven, heat the oil. Brown on all sides in pan, then remove roast to plate.
2. In same pan, saute onions and garlic until soft over low flame.
3. Add coriander and harissa, and saute another minute. Then, place beef and any accumulated juices on plate back to pan. Add broth and tomatos, increase flame to medium and bring it all to just bubbling. Remove to oven and cook @250 until medium rare, about one and a half hours. Let rest ten minutes before serving.

rib roast, olive oil, hawaiian onions, garlic, coriander, beef, tomatoes

Taken from food52.com/recipes/146-pantry-roast (may not work)