Spice-Rubbed Braised Beef

  • nycook7 Posted: 09/27/09
    Worthy of a Special Occasion

    This was SOOOO good!!! Sweet and slightly spicy and the meat was perfectly done. Let meat marinate overnight and cooked sauce day before to blend flavors. Absolutely Fabulous!!!

  • Debbie17 Posted: 08/28/09
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    This was very good. My 2 yr old gobbled it up (and he does not normally like beef.)

  • TexasFLGator Posted: 09/29/09
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    The sauce, flavors, and spices were outstanding!!Was excellent placed on wheat sub rolls with cole slaw on top. Chuck roast was a bit tough at the stated time, but baked it another 30 minutes and was better. Will use rump roast or put in crock pot next time so meat is tender. Was a hit with all ages, and highly recommended.

  • ChrisiB Posted: 10/05/09
    Worthy of a Special Occasion

    Husband & I agree this recipe was well worth the prep time! I can definitely see this chasing away the winter blahs with that wonderful carmelized, bbq'd flavor! Love it and will make it again!

  • dkwalters08 Posted: 01/27/10
    Worthy of a Special Occasion

    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.

  • KLStorck Posted: 01/14/10
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    This came out great! Not dry or tough, but very tender. My husband loved the sauce!

  • terkidder Posted: 09/01/09
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    It was yummy but my beef did not get tender in the amount of time indicated. Next time I will use my better judgment and start my roast earlier in the day. I will definitely make again! Worth the wait! I followed the recipe exactly.

  • cookin44 Posted: 09/14/09
    Worthy of a Special Occasion

    This was to die for!! Instead of cooking in the oven, I cooked it on low all day in the crock pot. Then I removed it from the liquid in the crock pot, shredded it and removed any visible fat. I served it with mashed potatoes and green peas with the sauce poured all over it. Delicious.

  • gracie5107 Posted: 12/06/09
    Worthy of a Special Occasion

    Absolutely wonderful. The meat was tender and the sauce had a wonderful flavor to it, with just a bit of a kick, but you wouldn't consider it spicy. I did this in a slow cooker instead of the traditional braising method.

  • troublemaker Posted: 02/23/10
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    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.

  • Zamboni Posted: 10/24/10
    Worthy of a Special Occasion

    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!

  • JessicaLuu Posted: 06/08/10
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    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.

  • jenj94 Posted: 09/13/10
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    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.

  • Beasty Posted: 01/02/11
    Worthy of a Special Occasion

    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.

  • carolfitz Posted: 02/17/13
    Worthy of a Special Occasion

    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.

  • atremag Posted: 09/17/13
    Worthy of a Special Occasion

    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.

  • RLoushin Posted: 10/10/13
    Worthy of a Special Occasion

    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.

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