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Category: Breakfast
Braised Roast Beef In Tomato Sauce - TastyPlanner.com
Chef: Brizen
In less than five minutes, this hearty roas is ready to pop into the oven… Of course, you’ll have to wait for it to slowly cook before you get to dig in00while you sit back, relax, and breath in those tantalizing smells. If you’re making this for two, you’ll have plenty of leftovers to look forward to. (From the book “Eating Well When You Are Expecting” by Heidi Murkoff with Sharon Mazel)
Ingredients
1 teaspoon canola oil
1 boneless beef chuck roast or bottom round roast (about 3 pounds), trimmed
2 medium-size onions, chopped
2 tablespoons low-sodium beef broth
1 can (28 ounces) crushed tomatoes, with their juices
1 tablespoon fresh thyme leaves or 1 teaspoon died thyme
1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
2 tablespoons Worcestershire sauce (optional)
5 Cloves Garlic, Peeled
1/2 cup sliced carrots
Instructions
1. Preheat the oven to 300F.
2. Heat the oil in a large heavy saucepan over high heat. Season the roast with salt and pepper and place it in the pan. Sear the meat on all sides until dark brown. Remove the roast from the saucepan.
3. Add the onions to the saucepan and cook until browned, about 7 minutes. Pour the broth into the saucepan, let come to a boil, then boil until the liquid is nearly gone, scraping up any brown bits from the bottom of the pan.
4. Place the roast in a 4- to 5-quart casserole. Place the onion mixture and the tomatoes, thyme, oregano, rosemary, and Worcestershire sauce, if using, on top of the roast. Scatter the garlic and carrots around it.
5. Cover the casserole and bake it until the roast is very tender, 3 to 4 hours. The roast can be refrigerated, covered, for up to 2 days.
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