Before I was married I worked at a restaurant that had delicious, succulent beef roast on their menu.
I was hungry for a roast and also needed something that wouldn't need last minute attention so I decided to treat my family to this. I was also juicing fresh tomatoes which is really what made me think of this recipe in the first place. I guessed at some of the ingredients, and baked it long and slow like they do. It is tender and has a delicious flavor. We, most of us ☺, enjoyed it and there was not a speck of meat left! ☺
2½ lb. chuck roast
Coarse Kosher Salt
Freshly Cracked Pepper
Light Olive Oil
1 large Onion, thick sliced
2 Tablespoons Brown Sugar
Tomato Juice, enough to cover roast
Generously salt and pepper both sides of the roast and allow to rest at room temperature for about a ½ hour. Heat oil in a Dutch Oven and sear meat on all sides to seal in the juices. Remove to a plate and saute the onion rings until they are good and hot. Leave a few on the bottom and place one piece of roast (I cut mine in half to fit the pot) on them, sprinkle 1 tablespoon sugar over this and layer with more onions, beef, and sugar. Pour tomato juice over everything, enough to at least mostly cover it and bake, covered, @300° for 3 hours. Reduce heat to 275° until done, about 1-2 hours. I checked it several times and when it was finished I took it out of the oven and let it in the Dutch Oven till we were ready to eat. Because it's a cast iron it stays hot for a good while.
The party's here!