Spice Rubbed Braised Beef |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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Cooking Light, SEPTEMBER 2009 Ingredients:
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 lb) boneless chuck roast, trimmed |
cooking spray |
1 cup chopped onion |
1/4 teaspoon crushed red pepper flakes |
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 fresh ground black pepper |
Directions:
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.
3. 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.
4. Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.
5. Preheat oven to 325°.
6. 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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