Three-Tomato Braised Roast

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?
Yield 6 Servings Prep. Time 15 min Cooking Time 180 min Total Time 195 min


Here are the following 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

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/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.