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Ingredientes
- 3/4 c. black canned pitted olives (175ml)
- 3/4 c. green canned pitted olives (175ml)
- 2/3 c. minced parsley - (75ml)
- 1/4 c. freshly shredded Parmesan Cheese - (60ml)
- 3 tsp chilli pwdr - (15ml)
- 1 tsp pressed garlic - (5ml)
- 1 x salt and pepper
- 1/2 c. minced onion - (125ml)
- 8 ounce tomato sauce - (250ml)
- 1 Tbsp. flour - (15ml)
- 1 x 5-lb. cross rib beef roast - (2500grams)
Direcciones
- Drain canned olives, reserve olives juice and set aside. Chop olives and combine with parsley, cheese, 2 tsp. chilli pwdr, garlic and salt and pepper to taste.
- Using a long thin blade, slice about 15 slits into the roast, a larding needle may also be used, then stuff olive mix into the slits.
- In a large skillet: heat oil and brown roast on all sides. Add in onions to skillet and brown lightly.
- In another bowl mix together, tomato sauce, olive juice and remaining chilli pwdr.
- Pour over roast and bring to boil, reduce heat, cover and let simmer for about 2 hrs, basting every 1/2 hour.
- Remove roast to rest, mix flour with cool water and add in a little of the warm liquid to it. Combine with pan juices, whisk and bring it to boil to create gravy.
- Carve roast, serve with gravy and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 451 | |
| Calories from Fat 415 | 92% |
| Total Fat 46.12g | 58% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 798mg | 33% |
| Potassium 299mg | 9% |
| Total Carbs 8.43g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.44g | 2% |
| Protein 3.81g | 6% |
