Spiced Braised Chuck Roast

spiced braised chuck roastI 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… 🙂

Ingredients

  • Roast:
  • 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
  • Sauce:
  • 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

 

Preparation

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.

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2 Comments Add yours

  1. Wandering Coyote says:

    Beautiful picture! It looks so luscious!

    1. Debbie says:

      Thanks!

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