Beef Roast With Tomatoe, Onions, & Peppers Day One

By deanarrca

Ingredients

• 2 tablespoons margarine, or butter
• 1 teaspoon minced garlic
• 4 1/2 lbs. beef chuck roast
• 2 cans Mexican style stewed tomatoes, ( 15-16 oz. each)
• 16 ounces salsa
• 2 medium onions, cut in eighths
• 2 medium bell peppers any color, cut in 1/2" pieces

Details

Servings 6

Preparation

Step 1

Heat oven to 350 degrees. In oven proof Dutch oven melt butter until sizzling; stir in garlic. Add chuck roast. Cook over medium high heat, turning once, until browned (7 to 9 minutes). Stir in all remaining ingredients. Cover; bake for 1 1/2 to 2 hours or until roast is fork tender. Reserve 1/3 meat, 1 cup vegetable mixture and 1/2 cup broth for Beef Burritos for another meal. Serve sliced meat with remaining vegetable mixture.

To reduce the fat after the roast has cooked; remove meat and set aside on a platter
Take a strainer (colondar) and place over a big bowl or pot; pour sauce juice and vegeatbles into clondar and let the juice run into the pan or bowl. Skim fat off juices with a fat skimmer or place in refrigerator or freezer and skim off congealed fat that rises to the top.

Notes:

NOTES : Reserve 1/3 meat, 1 cup vegetable mixture and 1/2 cup broth for Beef Burritos.