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Pot roast

By Sheryl Julian and Julie Riven
Globe Staff and Globe Correspondent / January 28, 2009

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Serves 4

Meat cooked with mustard, Worcestershire, brown sugar, and tomatoes turns dark, earthy, and delectable. Serve this spoon-tender chuck roast with buttered noodles.

3 pounds boneless beef chuck roast, trimmed of excess fat
1 tablespoon Dijon mustard
Salt and black pepper, to taste
Pinch of crushed red pepper
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 cups whole peeled canned tomatoes, crushed
2 cups water
1 large Spanish onion, cut into thin wedges
1 clove garlic, finely chopped
2 tablespoons chopped fresh parsley
1. Set the oven at 350 degrees. Have on hand a heavy-based flameproof casserole (about 4-quart capacity). Place the beef in the casserole.

2. In a bowl, stir together the mustard, salt, black pepper, red pepper, Worcestershire sauce, and brown sugar. Stir in the tomatoes and water. Pour the mixture over the meat. Tuck the onion and garlic around the meat.

3. Bring the liquids to a boil. Cover the pan and transfer to the oven. Cook for 1 1/2 hours, turning halfway through cooking, or until a fork inserted in the beef comes out easily. Remove the lid and cook for another 30 minutes (total cooking time is 2 hours; continue cooking for up to 1 hour more if the meat isn't spoon tender).

4. Remove the meat from the pan and transfer it to a cutting board; cover and keep warm. With a slotted spoon, remove the onions and transfer to a deep plate. Cover and keep warm.

5. With a large spoon, skim off and discard the fat from the cooking liquid. Set the pan on a burner and bring the liquid to a boil. Let it bubble gently for 5 minutes, skimming often. Taste for seasoning and add more salt and black pepper, if you like.

6. Slice the meat and return it to the pan with the onions. Reheat for 2 minutes or until hot. Sprinkle with parsley.