Recipe by Chocolatl
This is a recipe that I clipped from an old Better Homes and Gardens issue. It was sent in by a reader, George Scangos. The original recipe called for reducing the sauce to 3 cups, but I never do. We serve this with pasta. You can slice the meat and spoon the sauce over both the meat and the pasta, or cut the meat up and mix it all together.
Top Review by Chicagoland Chef du Jour
It's a winner! We will definitely add this to our list of favorite pot roast recipes. I knew we would enjoy the flavors, all of which are subtle and tummy warming without being overpowering. The meat turned out very tender but I did simmer it longer just to be sure cuz I wasn't in a hurry (3 hours) . The sauce thickened on it's own with the lid tipped open a bit. I serve with oven roasted potatoes, carrots and cherry tomatoes. Perfect for a chilly winter night! Thanks Choco!
- 1 (2 1/2-3 lb) boneless beef chuck roast
- 8 garlic cloves, cut in slivers
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons cooking oil
- 3 (8 ounce) cans tomato sauce
- 2 tablespoons vinegar
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
Directions See How It's Made
- Make slits in the meat and insert garlic. Sprinkle meat with salt and pepper.
- Heat oil in a heavy pot or Dutch oven over medium-high heat. Add meat and brown on all sides.
- Combine tomato sauce, vinegar, nutmeg, cinnamon, and allspice. Pour over roast. Bring to a simmer and cook for 1 1/2 hours, or until meat is tender.
- Remove meat to a platter and let rest 5 minutes before slicing. Stir the sauce well and spoon over meat.