Ingredients:
3 lbs cross-rib roasts
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 tablespoons butter
1/2 cup black olives, Pitted
2 tomatoes ( Tomatoes should be peeled, seeded and coarsely chopped.)
2 teaspoons herbs ( thyme, oregano, and savory)
2 cups beef stock or 2 cups red wine
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 140 min.