Cross Rib Roast

• 3 pounds beef chuck cross rib roast
• 2 tablespoons canola oil puritan
• 1/2 cup carrots coarsely chopped
• 1/2 cup black olives
• 1/2 cup celery coarsely chopped
• 2 each tomatoes peeled, seeded, chopped
• 1/2 cup onions coarsely chopped
• 2 teaspoons spice mixture thyme, savory and oregano
• 1/2 cup mushrooms coarsely chopped
• 1 each bouquet garni
• 2 tablespoons butter
• 1 x beef stock or red wine, prefer veal stock if possible

1. Brown the vegetables in the oil or 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 casserole or stock pot.
4. Place the beef on top.
5. Pour stock and/or red wine to cover.
6. Add bouquet garni.
7. Cover and place in moderate oven for about 2 hours or until the meat is tender.
8. Check during the last hour and add liquid if needed.
9. Remove the meat and vegetables to a warm platter.
10. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible.
11. This gravy should not need any additional thickening.

beef chuck cross, canola oil puritan, carrots, black olives, celery, tomatoes, onions, thyme, mushrooms, bouquet garni, butter, beef

Taken from recipeland.com/recipe/v/cross-rib-roast-47085 (may not work)