Food

Triple bonus Sunday cooking adventures: Chuck roast with tomato and garlic

Sunday night dinner: Chuck roast, roasted potatoes, carrots with sugar and ginger.

Sunday night dinner: Chuck roast, roasted potatoes, carrots with sugar and ginger.

This is one of those simple recipes that was inspired by an old old Betty Crocker recipe my mother used to make.  The original called for mushroom soup.  I changed it up and used tomato sauce and crushed tomatoes.  This recipe is so forgiving that anyone can make it, even if you can’t cook. You could flavor with any liquid you want.

Chuck roast with tomato and garlic 
3 pounds leaner boneless chuck roast
about 8-10 whole cloves of garlic
pepper to taste
basil to taste
15-ounce can crushed tomatoes (I used Eden — organic, and no sodium)
1 8-ounce can of tomato sauce
1/2 cup red wine (any kind is fine)
1/2 cup beef broth

Preparation

Line a large baking dish with enough aluminum foil to fold and close after roast is in pan. Make 3-4 slits in each piece of meat (to get three pounds, I had to buy 3 pieces of chuck roast). Skin garlic and leave cloves whole. Insert one clove into each of the slits you made in the meat. Place meat in foil-lined pans. Sprinkle both sides of meat with pepper and basil to taste. In a small bowl, mix crushed tomatoes, tomato sauce, wine and beef broth. Spread over top of meat. Close foil tight around meat so liquid does not leak. Cook for 3-3 1/2 hours on 350 degrees (you don’t have to preheat oven) until very tender. Let set in foil 15-20 minutes before opening. Open foil (Careful of the steam that is released. It is HOT), cut meat and serve, spooning any excess sauce over potatoes.

Cooks note:  I was short on wine and beef broth, so I didn’t use quite half a cup of either.  As a result, I didn’t have much extra sauce.  You can really wing this recipe…the more liquid you add, the more sauce for your potatoes or rice when you’re done.

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