Rating: 4.5 stars
18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

You can make the sauce up to three days ahead—just reheat it before adding the roast.

Recipe by Cooking Light September 2009

Gallery

Credit: Photo: Becky Luigart-Stayner

Recipe Summary

Yield:
10 servings (serving size: 3 ounces beef and about 1/3 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

262 calories; fat 10.8g; saturated fat 3.6g; mono fat 4.8g; poly fat 0.5g; protein 25.1g; carbohydrates 15.7g; fiber 1.4g; cholesterol 76mg; iron 4.3mg; sodium 508mg; calcium 48mg.
Advertisement