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Mary Ann Lee, Naples, Florida
Recipe by Southern Living September 2004

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub salt and pepper evenly over roast; let stand at room temperature 15 minutes.

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  • Brown roast in an ovenproof Dutch oven coated with cooking spray over medium heat until browned on all sides. Remove roast, and set aside.

  • Add onion to Dutch oven, and sauté 3 to 5 minutes.

  • Return roast to Dutch oven. Stir together tomatoes, ketchup, vinegar, and brown sugar. Pour tomato mixture over roast.

  • Bake, covered, at 350° for 1 hour. Stir in beans, and bake, covered, 45 more minutes. Stir beans and sauce; bake, uncovered, 15 more minutes or until meat thermometer inserted into thickest portion of roast registers 160°. Remove from oven, and let stand 5 to 10 minutes before slicing. Slice roast evenly into 8 chops, and serve with beans and sauce.

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