Beef With Caramelized Stewed Tomatoes

I made this one day when I was low on groceries but wanted something warm and comforting. Once the sauce reduces it has this yummy sweet tomato flavor My family now loves this and I make it frequently

• Ready In: 19 mins
• Serves: 4-6

Ingredients

• 3  lbs boneless beef chuck shoulder pot roast
• 3  tablespoons  oil
• 2 (14 ounce) cans stewed tomatoes
• 1⁄4 cup cider vinegar
• 1⁄4 cup brown sugar
• 1⁄4 teaspoon ground allspice or 1⁄4 teaspoon allspice berry
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  quart water

Directions

1. Heat oil on med high
2. salt and pepper roast.
3. place roast in hot oil and brown on both sides.
4. add vinegar, stewed tomatoes, brown sugar, allspice and water.
5. mix until sugar is dissolved.
6. cover and cook on med heat 3 hours.
7. add water as needed to keep meat covered.
8. Stir occasionally.
9. Reduce liquid until tomatoes are dark in color, about 25-40 minutes.