4 - 6 servings
1 (3 lb.) bone in chuck roast
* flour for dredging
1 c. each: onion, carrots and celery – roughly chopped
4 garlic gloves
1 can San Marzano Tomatoes – crushed by hand
½ c. Texas on the Plate Bodacious Red Soppin’ Sauce
2 sprigs fresh rosemary
Preheat oven to 375. Place a rondo or enamel coated cast iron dutch oven over medium heat.
Add 1 Tbsp. of olive oil and tilt to coat.
Season the roast in pepper (no salt) and then dredge in flour.
Add 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.
Add 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.
Cover and place in oven for 2 ½ - 3 hours, or until meat is falling off the bone.
No Nutritional Information Available