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Oven-Braised Chuck Roast with Tomato & Garlic Sauce
| 1 (28 oz.) can whole tomatoes, including juice |
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| 1 3 to 3 ½ lb. boneless chuck-eye roast |
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| 1 head garlic, separated into cloves |
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Preheat oven to 300 degrees.
Coarsely chop tomatoes with juice in food processor. Put
roast in an ovenproof 4 to 5 quart heavy pot or casserole 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 ¼” thick slices and serve with sauce.
Serves 6.
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