I don’t prefer meat cooked any other way, but slow cooked for hours on end. I like to be able to peel the meat apart easily with my fork, I love lushes flavors and bright colored spices to pour out from all ends of the meat. That to me is a well marinated and the perfect way to cook meat. It does help if there is some healthiness to any meat dish, I as always choose to grab my recipes from Cooking Light for the obvious reasons, but more importantly because I’m rarely ever let down by the outcome of the dish. I should be a spokesman for Cooking Light… 🙂
- 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.