Spice-Rubbed Braised Beef

Spice-Rubbed Braised Beef Recipe
Photo: Photo: Becky Luigart-Stayner
You can make the sauce up to three days ahead—just reheat it before adding the roast.

Yield:

10 servings (serving size: 3 ounces beef and about 1/3 cup sauce)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

September 2009
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