spice-rubbed braised beef

By norkiebean

You can make the sauce up to three days ahead—just reheat it before adding the roast.

Ingredients

• Roast:
• Ingredients
• 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-pound) boneless chuck roast, trimmed
• Sauce:
• Cooking spray
• 1 cup chopped onion
• 1/4 teaspoon crushed red pepper
• 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 freshly ground black pepper

Details

Servings 10

Preparation

Step 1

Preparation
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. 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. Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.

3. Preheat oven to 325°.

4. 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