Categories: Beef 
      Yield: 6 servings 
  
      3 lb Cross-Rib Roast                     2 tb Canola Oil; Puritan 
    1/2 c  Carrots; Coarsely Chopped         1/2 c  Black Olives; Pitted 
    1/2 c  Celery; Coarsely Chopped            2 ea Tomatoes; Md, * 
    1/2 c  Onions; Coarsely Chopped            2 ts Spice Mixture; ** 
    1/2 c  Mushrooms; Coarsely Chopped         1 ea Bouquet Garni; *** 
      2 tb Butter; OR                          1 x  Beef Stock Or Red Wine 
  
  *      Tomatoes should be peeled, seeded and coarsely chopped. 
  **     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.  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 casserole or stock pot.  Place the beef 
  on top.  Pour stock and/or red wine to cover.  Add bouquet garni.  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.