Ingredients Jump to Instructions ↓

  1. 2 medium onion s, chopped

  2. 1 (3 1/2 to 4 pound) boneless beef chuck roast

  3. 1 cup beef broth

  4. 3 garlic cloves, crushed

  5. 2 (8 ounce) cans tomato sauce

  6. 1/4 cup dark brown sugar , packed

  7. 1 teaspoon paprika

  8. 1 teaspoon dry mustard or yellow mustard my be used,

  9. 2 tsp.

  10. 1 tablespoon rosemary

  11. 1 tablespoon thyme

  12. 1/2 cup fresh lemon juice

  13. 1/2 cup catsup

  14. 1/2 cup red wine vinegar

  15. 2 tablespoons Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake 1½ hours, adding some stock if the pan juices begin to dry up. Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosemary, thyme, lemon juice, ketchup, vinegar and Worcestershire sauce in a bowl. Pour the sauce over the meat, cover, and continue to bake, basting every 20 minutes, until the meat is tender, about 1½ hours longer. Remove the lid for the last ½-hour of cooking. Slice the meat and arrange on a serving platter. Spoon some sauce on the top and serve the remaining sauce on the side.

  2. Lynn Byers McClellan


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