Chuck Roast Recipes With Tomatoes

Steps:

• Preheat the oven to 350 degrees F.
• Season the roast on all sides with salt and pepper.
• In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
• Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.

Steps:

• Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.

Steps:

• Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
• After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
• Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

Steps:

• Preheat oven to 350 degrees F.
• Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
• Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
• Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
• Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
• After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
• In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
• Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
• Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.

Steps:

• Pat roast dry with paper towel.
• In a skillet, heat oil over medium-high heat.
• Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
• Transfer to slow cooker.
• Reduce heat to medium.
• Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
• Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
• Sprinkle mixture with flour and stir.
• Add tomato soup and beef broth and cook, stirring, until thickened.
• Stir in Worcestershire sauce.
• Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
• Remove roast from slow cooker and place on serving platter.
• Stir in brown sugar and vinegar, if using, to pan juices.
• Pour sauce over roast or serve in a separate sauce boat.

Steps:

• Combine all ingredients in the crock pot.
• Cook on low for 6-8 hours.