Chuck Roast

Gwendolyn’s Braised Beef

Yield:  10 servings (serving size: 3 ounces beef and about 1/3 cup sauce)

For the roast:

  • 1 tablespoon paprika
  • 1 tablespoon dark brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground red pepper
  • 1 (3-pound) boneless chuck roast, trimmed (or 3 lbs fajita or stew meat)

For the sauce:

  • Cooking spray
  • 1 cup chopped onion
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup water
  • 6 tablespoons dark brown sugar
  • 1/4 cup red wine vinegar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. To prepare roast, combine paprika, 1 tablespoon brown sugar, garlic powder, 1 teaspoon salt, dry mustard, and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate 1 hour or overnight.
  2. To prepare sauce, heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper, and minced   garlic; cook for 3 minutes, stirring frequently. Add crushed tomatoes, 1/2 cup water, and the next 3 ingredients (through tomato paste), and bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  3. Remove roast from bag and place in slow cooker. Pour sauce over roast and cook on low heat for about 8 hours until meat is tender (cooking time will be much less for smaller cuts of meat). Alternatively, add roast to sauce in Dutch oven, cover, and put it in the oven at 325° for 2 1/2 hours or until tender.

We like to spoon the meat and sauce over brown rice or bulgur.

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Texas Pot Roast

Serves 4 to 6

This recipe was developed for the 150th birthday of Texas and the out of the world sauce is equally good with pork or chicken. The long, slow cooking yields a tender piece of beef, rich with sizzling Southwest flair. Serve with shredded lettuce topped with tomato slices and guacamole.


  • 7 T. vegetable oil plus vegetable oil for deep frying
  • 1 small white onion (quartered) plus 2 med. white onion, sliced
  • 3 cloves garlic
  • 8 corn tortillas
  • 3 c. canned tomatoes, drained
  • 2 fresh jalapeno peppers, seeded and cut up
  • salt and freshly ground pepper
  • 3# boneless chuck roast
  • shredded cheddar cheese, minced green onion and fresh cilantro


Preheat oven to 350.

In a small frying pan over medium heat, warm 3T oil. Add the quartered onion and garlic and sauté until translucent, about 5 minutes. Transfer to a food processor fitted with a metal blade or to a blender. Tear 2 of the corn tortillas into pieces and add to the blender, along with the tomatoes and jalapenos. Process until smooth. Season to taste with salt and pepper and set aside.
In a large frying pan over medium-high heat, warm the remaining 4T of oil. Add the chuck roast and brown on all sides, 6 to 8 minutes. Transfer the meat to a 3 - 4 qt. baking dish. Heat the oil remaining in the frying pan over medium heat. Add the sliced onions and sauté until translucent, about 5 minutes. Place the onions on top of the meat and pour the reserved sauce over all. Cover and bake until the meat is quite tender with a knife, 2 to 3 hours.

Cut the remaining tortillas into strips and deep fry them in a pan of hot oil, working in batches, until crisp (about 3 to 4 minutes). Drain on paper towels.

Transfer the roast to a cutting board and cut into thin strips. Arrange the meat strips on individual plates and top with some of the crispy tortilla strips and garnish with cheddar cheese, green onion and cilantro. Serve lettuce with a bed of tomato slices on the side.

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