Prep 20 mins
Cook 3 hrs
I got this from one of Jeff Smith's "Frugal Gourmet" cookbooks seveal years ago. Pretty easy to make. Nice weekend meal in place of standard pot roast.
- 3 1⁄2 lbs chuck roast
- salt and pepper (to taste)
- 3 tablespoons olive oil, divided
- 1 cup water
- 2 onions, sliced
- 2 large garlic cloves, minced
- 1 green pepper, chopped
- 1 (16 ounce) can tomato sauce
- 1 teaspoon salt
- 1 bay leaf
- 1⁄2 cup red wine
- hot cooked rice (for serving)
- Season meat with salt and pepper.
- Heat 2 tbsp oil in a large pot and brown meat well on both sides.
- Add water. Cover and simmer over low heat 2 ½ hours
- Allow meat to cool, covered, in pan juices. Shred meat and set aside in a bowl with pan juices.
- Heat remaining oil in large pot.
- Sauté onions and garlic apx 2 minute (do not let garlic brown).
- Add green pepper. Sauté apx 2 minute longer. Add tomato sauce, salt, bay leaf, wine and meat with pan juices.
- Cover. Simmer over low heat 20 minute
- Remove bay leaf.
- Serve over rice.
This one is a show-stopper! I made this the first time when my son was still in high school. He anotated the recipe as his favorite meal ever. Although he makes it himself now, when he comes home he wants "mama" to cook. We serve it over rice along side a good green salad and hot cornbread.
This is great and makes wonderful filling for authentic tacos.