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.