You can make the sauce up to three days ahead—just reheat it before adding the 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
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
How to Make It
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.
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.
Preheat oven to 325°.
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.
Wow! This is my new favorite! Made exactly as written. The beef is so moist, tender and flavorful. I did use no salt added tomatoes but tasted the sauce before adding the beef and it seemed alright. This cooked about 3 hours since I was out, but it came out perfectly. Fork tender but not disintegrating. I wouldn't change a thing. Served with crusty bread and frozen veg (Steamers Savory Corn) which was very good, but I'd like to try the polenta with it. This is so delicious you will never get 10 servings out of it. I would say 5-6 servings.
This roast was so yum! Savory and delish. I didn't have enough paprika and cayenne, so I subbed in some chile powder and crushed red pepper. I used the entire 6 Tbsp of brown sugar, but did not find the sauce too sweet. The roast did take 3 hours to get tender, so plan on a little extra time in the oven. We served with polenta slices, which were the perfect foil for the beef and the sauce.
Excellent. Marinated the roast overnight. We blended the cooked onion & garlic along with the tomatoes to get a smoother sauce. Suggest that you may want to taste the sauce after you've added some of the brown sugar -- 6tbs may make it too sweet for you. Served with the recommended chopped coleslaw.
This is my husband's favorite meal. The only change I make to the recipe, is to bake the meat for 3 hours instead of 2 1/2. It would be perfect for company, but the recipe is more for six persons not ten.
I really love this - I've made it a few times for guests, and have gotten rave reviews each time. It takes a while, so you have to commit some time, but it's so worth it. I normally serve it with egg noodles and a green veggie. I would try it with mashed potatoes too, for something different. I will keep this recipe in my list of favorites and make it again and again. It's great for a special occasion. Absolutely excellent!
I love this recipe and my family enjoys it too. I did cook it in the crock pot, however, instead of the oven. The beef and the spices add a great flavor to the sauce, sweet and spicy. The beef just falls apart after cooking all day. Also, I double or triple the recipe. Then I freeze the extra sauce and roast. Another day I get a nice, easy, delicious, crock pot meal. I have made this for company many times and everyone has enjoyed it. We generally serve it over polenta or pasta, with a side of vegetables such as broccoli.
I was so disappointed by this. I know I am the minority, but I really hated this dish. Usually I will eat what I make even if I don't like it, but this was inedible. The meat was so tough, and the sauce was way too sweet. Even my husband who rarely complains didn't eat it. It was a huge waste. I followed the recipe exactly.
This came out better than I expected. I only had a chuck pot roast that was just over 2 lbs. I cooked it in a 13x9 pan and just poured the sauce over it after it simmered. I baked it for 2 hours and it came out delicious.
My husband is a huge MEAT fan and I saw this recipe in the magazine, so I decided to try it out. The meat turned out fabulous. We were both so surprised how well this turned out. We liked it so much that we actually made up three batches as the meat entree for our Christmas party for our employees. They also loved it! Would definitely recommend.
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