This is one of those recipes that you don’t really have to measure and it always comes out perfect.
It’s a great weekend dish that would work well in a crock pot on busy weeknights. You won’t believe that something so delicious could be so easy. Braise in the oven until the meat literally starts to fall apart and melt into the sauce, then break up by gently pushing down on the pieces with a large spoon. I didn’t eat beef for many months after my surgery, but the texture of this meat is so tender and moist it will work for many of you very early on. A green salad is the perfect compliment for you and your family with this hearty roast.
- 3 to 3 ½ pound boneless beef chuck shoulder roast
- 1 medium sweet onion, peeled and sliced
- One 28-ounce can Italian-seasoned diced or crushed tomatoes in juice
- One large head garlic, 10 to 12 garlic cloves, peeled
- 2 to 3 cups red wine (I use Merlot, or you can use canned beef broth or bouillon)
Stove Top Instructions
- Preheat oven to 300°. Brown roast in large ovenproof covered pot or Dutch oven. Add onions and saute an additional few minutes. Pour tomatoes with juice over roast and scatter garlic cloves around it. Season with salt and pepper and add enough wine to come about two-thirds way up sides of roast.
- Braise in middle of oven, covered, until very tender, 3 ½ to 4 hours. Carefully remove roast to large platter. Separate meat into large chunks and add to sauce in pot. May be prepared in advance to this point and gently heated on stove top to serve.
- Brown roast in large ovenproof covered pot or Dutch oven.
- Transfer to a large Crock Pot.
- Add onions and pour tomatoes with juice over roast and scatter garlic cloves around it.
- Season with salt and pepper and add enough wine to come about two-thirds way up sides of roast.
- Set on Medium High Heat for 6-8 Hours.