Meat

Serve with roasted potatoes and carrots for a delicious and satisfying fall meal.

Ingredients:

• 1 cross rib roast, 3 pounds
• 2 tablespoons Flour
• Salt and Pepper
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 stalks celery, chopped
• 1 teaspoon thyme
• 1 bay leaf
• 1 cup beef broth or red wine
• 1/4 cup fresh parsley, chopped
• 1 teaspoon Dried Oregano

Directions:

1. Preheat oven to 350°F. Place flour, salt and pepper in a large bowl and mix. Coat meat thoroughly with mixture.
2. On your stovetop, heat olive oil in a dutch oven over high heat. Sear the roast on all sides, browning well, about 7 minutes.
3. Add onions, celery, thyme, bay leaf and stock. Stir in parsley and oregano.
4. Cover tightly and cook in oven for about 1 1/2 hours, or until internal temperature reaches 130°F-135°F for rare or 140°F-145°F for medium. Discard bay leaf. Let rest for 10 minutes before serving.