When you find company coming, look no farther than an easy, tasty roast to make a bold statement. A roast with a taste of distinction will stand apart from the crowd and this recipe, using fundamental rudiments of cupboard cookery, not only sends a message but will lead the conversation.
Now normally some would steer clear of onions as the forefront of a recipe when entertaining, even informally with neighbors. Sweet onions, sometimes referred to as 'southern truffles', have a way of bringing out the natural beauty of many underlying flavors and in this case, it brings out or rather helps bind together the sensational flavors of the southerly seasoned tomato sauced beef. Enjoy!
Baked Chuck Roast with Tomato Onion Sauce
4 to 6 servings
1 -2 to 3 pound chuck roast
salt and pepper
1 large sweet onion, chopped
1 -8 ounce tomato sauce
1/2 cup beef stock
1/2 cup cider vinegar
1/4 cup ketchup
2 tablespoons olive oil
1 tablespoon Worcestershire
1 teaspoon Cajun seasoning
1 teaspoon prepared yellow mustard
1 teaspoon smoked paprika
1/4 teaspoon granulated garlic
Remove as much fat as possible from the roast. Allow roast to come to room temperature and add salt and pepper to both sides of the roast.
Preheat oven to 325 degrees F.
Place half of the chopped onions in the bottom of a 3-quart baker. Place roast on top of onions.
In a bowl, mix remaining ingredients and pour over roast. Lay the remaining onions on top of roast.
Cover with foil and cook in oven for 2 hours.
Remove foil, spoon sauce on top of roast and continue cooking another 30 minutes basting with sauce every 10 minutes.
Remove roast to platter and allow to set for about 5 minutes before slicing. Spoon onions and a little sauce over sliced meat and serve immediately.
Note: I imagine it is best to use a baker or casserole dish where the liquid will cover the beef. Otherwise, keep the roast moist as I did by spooning the sauce over the meat as it cooks toward the latter part.