Cross Rib Pot Roast Veggies Food

CROSS RIB POT ROAST & VEGGIES

Steps:

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

CROSS RIB ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
• Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
• Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.

CROSS RIB ROAST

Steps:

• Brush roast with balsamic vinegar.
• Make a paste with remaining ingredients and apply to meat.
• Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
• Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.

TINK'S CROCK POT ROAST

Steps:

• Arrange potatoes, onions and carrots in bottom of crock pot.
• In a small bowl, combine celery salt, oregano, thyme, sea salt & pepper.
• Massage the spices into the roast and place the roast atop the veggies.
• Toss in the bay leaf.
• Pour beef base and water mixture (or beef broth) over the roast and veggies.
• Put the lid on the crock pot and cook on LOW setting for approximately 6-8 hours or until roast and veggies are tender.
• Optional: For gravy you can stir in the flour and water mixture in the last 30 minutes of cooking time and turn the crock pot up to High setting.
• I prefer to remove the meat and veggies from the crock pot and pour the liquid into a saucepan. Bring to a slight boil and slowly pour in flour and water mixture while stirring constantly. Bring to a full boil and cook and stir until it thickens up to your liking. About 3-5 minutes total.

SAM ARNOLD'S CROSS RIB ROAST

Steps:

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