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Prep Time: 25 Minutes Cook Time: 155 Minutes |
Ready In: 180 Minutes Servings: 2 |
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This is the only way I make my Chuck roast...it always turns out perfect every time..... of course, this recipe can be used with any cut of roast. Note: plan ahead, this roast needs to marinate overnight. Ingredients:
2 (8 ounce) cans tomato sauce |
1/2 cup beef broth |
1 medium onion, chopped |
3 -4 lbs chuck roast |
3 tablespoons oil |
1/2 cup cider vinegar |
1/4 cup ketchup |
1 tablespoon worcestershire sauce |
1 tablespoon prepared mustard |
1 teaspoon paprika |
3 -4 minced fresh garlic cloves |
Directions:
1. Combine first 3 ingredients in a shallow dish; (fresh minced garlic may be added to the marinade at this point), add roast cover; marinate in the refrigerator overnight.
2. Remove from the fridge.
3. Remove roast from marinade (reserve the marinade).
4. Place roast in a Dutch oven.
5. Brown the roast in oil on all sides.
6. Combine the reserved marinade and all other remaining ingredients; pour over roast.
7. Cover and bake at 350°F for 2-1/2-3 hours, or until roast is tender.
8. Skim off the fat.
9. Serve sauce with roast.
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