Spice Rubbed Braised Beef

Cooking Light, SEPTEMBER 2009

• Ready In: 4 hrs 15 mins
• Serves: 10

Ingredients

• Roast

• 1  tablespoon paprika
• 1  tablespoon dark brown sugar
• 2  teaspoons garlic powder
• 1  teaspoon salt
• 1  teaspoon dry mustard
• 1⁄2 teaspoon  ground red pepper
• 1 (3 lb)  boneless chuck roast, trimmed

• Sauce

•  cooking spray
• 1  cup  chopped onion
• 1⁄4 teaspoon crushed red pepper flakes
• 3  garlic cloves, minced
• 1 (28 ounce) can whole tomatoes, undrained
• 1⁄2 cup water
• 6  tablespoons dark brown sugar
• 1⁄4 cup red wine vinegar
• 1  tablespoon tomato paste
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. To prepare roast, combine paprika, 1 tablespoon brown sugar, garlic powder, 1 teaspoon salt, dry mustard, and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate 1 hour or overnight.
2. To prepare sauce, heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper, and minced garlic; cook for 3 minutes, stirring frequently.
3. Place tomatoes in blender, and process until smooth. Add pureed tomatoes, 1/2 cup water, and the next 3 ingredients (through tomato paste), and bring to a boil.
4. Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.
5. Preheat oven to 325°.
6. Remove roast from bag. Add roast to sauce in pan. Cover and bake at 325° for 2 1/2 hours or until tender. Serve with sauce.