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Spice-Rubbed Braised Beef

Photo: Photo: Becky Luigart-Stayner
Yield 10 servings (serving size: 3 ounces beef and about 1/3 cup sauce)
You can make the sauce up to three days ahead—just reheat it before adding the roast.

Ingredients

  • Roast:
  • 1 tablespoon paprika
  • 1 tablespoon dark brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground red pepper
  • 1 (3-pound) boneless chuck roast, trimmed
  • Sauce:
  • Cooking spray
  • 1 cup chopped onion
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1 (28-ounce) can whole tomatoes, undrained
  • 1/2 cup water
  • 6 tablespoons dark brown sugar
  • 1/4 cup red wine vinegar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 262
  • fat 10.8 g
  • satfat 3.6 g
  • monofat 4.8 g
  • polyfat 0.5 g
  • protein 25.1 g
  • carbohydrate 15.7 g
  • fiber 1.4 g
  • cholesterol 76 mg
  • iron 4.3 mg
  • sodium 508 mg
  • calcium 48 mg

How to Make It

  1. To prepare roast, combine paprika, 1 tablespoon brown sugar, garlic powder, 1 teaspoon salt, dry mustard, and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate 1 hour or overnight.

  2. To prepare sauce, heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper, and minced garlic; cook for 3 minutes, stirring frequently. Place tomatoes in blender, and process until smooth. Add pureed tomatoes, 1/2 cup water, and the next 3 ingredients (through tomato paste), and bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.

  3. Preheat oven to 325°.

  4. Remove roast from bag. Add roast to sauce in pan. Cover and bake at 325° for 2 1/2 hours or until tender. Serve with sauce.