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.
Spice-Rubbed Braised Beef
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)
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Amount per serving
- Calories: 262
- Fat: 10.8g
- Saturated fat: 3.6g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 0.5g
- Protein: 25.1g
- Carbohydrate: 15.7g
- Fiber: 1.4g
- Cholesterol: 76mg
- Iron: 4.3mg
- Sodium: 508mg
- Calcium: 48mg
- 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
- 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
- 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.
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