ROAST BEEF WITH TOMATO SAUCE RECIPES

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OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC RECIPE ...



Oven-Braised Beef with Tomato Sauce and Garlic Recipe ... image

This recipe was inspired by Aunt Gladys's beef, from Laurie Colwin (Gourmet, January 1992), and Nathalie Waag's leg of lamb with tomatoes and garlic (Gourmet, September 1986). The best chuck roasts for this recipe come from the supermarket—fancy butcher shops' meat is too lean and often becomes dry when cooked.

Provided by EPICURIOUS.COM

Total Time Active time: 15 min Start to finish: 4 1/4 hr

Yield Makes 6 servings

Number Of Ingredients 4

1 (28-oz) can whole tomatoes, including juice
1 (3- to 31/2-lb) boneless chuck roast
1 head garlic, separated into cloves (unpeeled)
Accompaniment: orzo

Steps:

  • Preheat oven to 300°.
  • Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
  • Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

MOTHER'S POT ROAST RECIPE | ALLRECIPES



Mother's Pot Roast Recipe | Allrecipes image

The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!

Provided by J.Stewart

Categories     Main Dishes    Beef    Pot Roast Recipes

Total Time 7 hours 10 minutes

Prep Time 10 minutes

Cook Time 7 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

2?½ pounds tip round roast
salt and pepper to taste
1 (15 ounce) can tomato sauce
1 onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour

Steps:

  • Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
  • After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
  • Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

Nutrition Facts : Calories 552 calories, CarbohydrateContent 10.2 g, CholesterolContent 149.7 mg, FatContent 36.6 g, FiberContent 1.7 g, ProteinContent 45.2 g, SaturatedFatContent 15.3 g, SodiumContent 570.4 mg, SugarContent 4.3 g

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