1(3 lb.) bone in chuck roast,
*flour for dredging,
1c.each: onion, carrots and celery – roughly chopped,
1canSan Marzano Tomatoes – crushed by hand,
½c.Texas on the Plate Bodacious Red Soppin’ Sauce,
2sprigs fresh rosemary,
1Preheat oven to 375. Place a rondo or enamel coated cast iron dutch oven over medium heat.
2Add 1 Tbsp. of olive oil and tilt to coat.
3Season the roast in pepper (no salt) and then dredge in flour.
4Add the chopped veggies and garlic to the pan with salt and pepper and sauté until soft and brown. Spoon out veggies and add another Tbsp. of olive oil.
5Add the pot roast and brown on both sides (about 3 minutes per side). Add all remaining ingredients and cooked veggies into the pan. Stir to combine.
6Cover and place in oven for 2 ½ - 3 hours, or until meat is falling off the bone.
No Nutritional Information Available