When growing up on the farm, my mother made pot roast many times. Here is a different twist on making a roast. This recipe is great for a week-end dinner or crock pot recipe!
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Chuck Roast Pizzaiola
By The Gourmet Farm Girl
2-3 tablespoons canola oil
2 1/2 pound chuck roast (bone in)
2 1/2 pound chuck roast (bone in)
1 onion chopped
3-4 cloves garlic minced
3-4 cloves garlic minced
1 15 oz can beef broth
3 bay leaves
1 quart stewed tomatoes with juice
1 6 oz can tomato paste
3 bay leaves
1 quart stewed tomatoes with juice
1 6 oz can tomato paste
1 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
2 teaspoons dried thyme
1 small chunk Parmesan cheese (shaved)
Preheat oven to 325 degrees
Salt and pepper both sides of the chuck roast
In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.
Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.
Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.
Serves 6-8