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Recipes
Three-Tomato Braised Roast

Simmering

Three-Tomato Braised Roast

15 min prep

180 min cooking

Serves 6

Difficulty 1/5

Consider the convenience of the slow cooking beef pot roast – it makes its own delicious sauce while cooking and can also be made a day ahead, re-warming nicely in its own gravy. Could there be an easier dinner for family or guests than this Three-Tomato Pot Roast?

Ingredients

1 tsp (5 mL) EACH dried Italian seasoning and paprika Salt and fresh ground pepper 3 lb (1.5 kg) Beef Boneless Blade Pot Roast Vegetable oil 2 onions, thinly sliced 6 cloves garlic, minced 10 sun-dried tomatoes (dry-packed), cut into thick strips 1 can (19 oz/540 mL) stewed tomatoes 1 cup (250 mL) beef broth ½ cup (125 mL) EACH dry red wine and ketchup

Get Ingredients

Directions

1. Combine Italian seasoning, paprika and salt and pepper to your taste in a small bowl. Pat roast dry with paper towel and rub all over with seasoning. 2. Heat a lightly oiled Dutch oven or enamelled cast-iron roaster over medium-high heat; brown roast, turning with tongs, for about 10 minutes until browned all over. Add onions, garlic, sun-dried tomatoes, stewed tomatoes, beef broth, wine and ketchup. Bring to just a boil. 3. Reduce heat, cover and simmer on stove-top or in preheated 325°F oven for about 3 hours or until beef is fork-tender. (Note: oven is best for maintaining a simmer.) 4. Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Crush sauce mixture with a potato masher to thicken. Season with salt and pepper to taste. Skim off fat from sauce, if desired. Slice roast across the grain into thin slices and serve with sauce.

Tip

Pot Roasts actually taste better when made the day ahead! Here’s how: Refrigerate cooked pot roast overnight in its braising sauce. Next day, skim any fat from sauce and thinly slice roast crosswise; place meat in ovenproof casserole. Heat sauce and pour over meat. Cover and heat in 350°F oven for about 25 minutes.

How to Cook It

Simmering

Cuts Used in This Recipe

Chuck Roll

Boneless Bottom Blade Pot Roast

Halal Boneless Blade Roast

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.