Include in Print View:

Sam Arnold’S Cross Rib Roast

Sam Arnold's Cross Rib Roast recipe image
This International main features Cross-Rib Roast, Carrots; Coarsely Chopped, Celery; Coarsely Chopped, Onions; Coarsely Chopped, Mushrooms; Coarsely Chopped. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 907.0
Dietary: Gluten-free
Description
This International main features Cross-Rib Roast, Carrots; Coarsely Chopped, Celery; Coarsely Chopped, Onions; Coarsely Chopped, Mushrooms; Coarsely Chopped. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 pound Cross-Rib Roast
  • 1/2 cup Carrots; Coarsely Chopped
  • 1/2 cup Celery; Coarsely Chopped
  • 1/2 cup Onions; Coarsely Chopped
  • 1/2 cup Mushrooms; Coarsely Chopped
  • 2 tablespoon Butter; OR
  • 2 tablespoon Canola Oil; Puritan
  • 1/2 cup Black Olives; Pitted
  • 2 Tomatoes; Md, *
  • 2 teaspoon Spice Mixture; **
  • 1 Bouquet Garni; ***
Directions
  1. 1
    Beef Stock Or Red Wine * Tomatoes should be peeled, seeded and coarsely chopped.
  2. 2
    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.
  3. 3
    Remove the vegetables and raise the
  4. 4
    heat to
  5. 5
    sear the meat on both sides (do not pierce with fork when turning) in the pot.
  6. 6
    Put the browned vegetables with the olives and chopped tomatoes in th bottom of a casserole or stock pot.
  7. 7
    Place the beef on top.
  8. 8
    Pour stock and/or red wine to cover.
  9. 9
    Add bouquet garni.
  10. 10
    Cover and place in moderate oven for about 2 hours or until the meat is tender.
  11. 11
    Check during the last hour and add liquid if needed.
  12. 12
    Remove the meat and vegetables to a warm platter.
  13. 13
    Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible.
  14. 14
    This gravy should not need any additional thickening

Nutrition Facts

Servings 6

Amount Per Serving
Calories 907.0kcal
% Daily Value *
Total Fat 37.8g59%
Saturated Fat 13.2g66%
Cholesterol 271.5mg91%
Sodium 304.1mg13%
Total Carbohydrate 10.7g4%
Dietary Fiber 3.7g15%
Sugars 5.1g
Protein 114.6g230%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: arnolds, baking, black, butter, canola, carrots, celery, chopped, coarsely, cross, crossrib, garni, international, main, mixture, mushrooms, oil, olives, onions, pitted
Read it online: https://www.chefs-mate.com/recipe/sam-arnolds-cross-rib-roast/