This recipe is perfect for beginners. If you've never cooked in your life, you can do this. It always comes out beautifully and is a real crowd-pleaser during the winter months.
- 2 cans stewed tomatoes
- 1 boneless chuck roast (3 to 3.5 lbs). Note: the type of roast makes a big difference. You need a roast that isn't too lean. Look for one with some fat on it and again, it should really be chuck.
- 2 heads garlic, peeled, but leave the cloves whole
- 1/2 yellow onion, or a handful of pearl onions (Trader Joe's has bags of tri-colored pearl onions for $2 or so)
- 2 bay leaves
- dried rosemary
- dried thyme
- lemon pepper
- you can add any herbs you like, sometimes I also include parsley, basil and oregano
Preheat oven to 300.
Coarsely chop tomatoes.
Put roast in casserole dish with lid.
Pour tomatoes over roast.
Sprinkle meat with herbs & spices (depending on how much you want in there. I think I used about a tbsp of each but I always overdo things...).
Scatter garlic & onions around the roast, and hit it with a little salt & pepper.
Braise covered until fork tender. Takes about 4 hours.
I make this every year as soon as the weather starts to get cold. We've had a chilly few days. This time I added carrots and some chili powder for kick. Small potatoes would work too unless you're serving it over rice or noodles.
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