herbed beef pot

Name: Herbed Beef Pot
Prep time: 15 min
Cook time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1 - 2 - 21/2 pound chuck roast; 1 - 14. 5 ounce(s) can, chopped tomatoes with basil, garlic and oregano - do not drain; 1 medium onion, chopped; 1/4 cup(s) vinegar - i used white; 3 tablespoon(s) tomato sauce; 1 tablespoon(s) dijon mustard; 1/2 teaspoon(s) lemon juice; 4 teaspoon(s) poppy seeds; 4 clove(s) garlic, minced; 2 1/2 teaspoon(s) sugar; 1 tablespoon(s) brown sugar; 1/2 teaspoon(s) each - ground ginger - salt - dried rosemary crushed; 1/4 teaspoon(s) each - tumeric - cumin - red pepper flakes - ground cloves; 1 - bay leaf; 1/4 - 1/3 cup(s) dry sherry; 1/2 - 1 cup(s) beef broth - for thinning; - cooked noodles or mashed potatoes to serve over

(1 RATING)

206 Pinches 13 Photos

CJ *

Somewhere, PA

Updated on Feb 5, 2014

This beef is delicious over mashed potatoes or egg noodles...had to make both...lol! Although it's a long list of ingredients...those are what make it so flavorful...they are ingredients most people have on hand. I served fellow JAP member - Grace Pulley's Pepper Cheese Quick Bread along side, to sop up those delicious juices...that bread is marvelous...Enjoy! Pictures are mine.

Rate

prep time 15 Min

cook time 2 Hr

method Bake

yield 4 serving(s)

Ingredients

1 - 2 - 21/2 pound chuck roast
1 - 14. 5 ounces can, chopped tomatoes with basil, garlic and oregano - do not drain
1 medium onion, chopped
1/4 cup vinegar - i used white
3 tablespoons tomato sauce
1 tablespoon dijon mustard
1/2 teaspoon lemon juice
4 teaspoons poppy seeds
4 cloves garlic, minced
2 1/2 teaspoons sugar
1 tablespoon brown sugar
1/2 teaspoon each - ground ginger - salt - dried rosemary crushed
1/4 teaspoon each - tumeric - cumin - red pepper flakes - ground cloves
1 - bay leaf
1/4 - 1/3 cup dry sherry
1/2 - 1 cups beef broth - for thinning
- cooked noodles or mashed potatoes to serve over

How To Make herbed beef pot

Step 1

Preheat oven to 375 degree F. Season both sides of beef with salt and pepper.

Step 2

In a dutch oven or heavy skillet; brown both sides of beef in oil, until nice and browned.
Step 3

In a bowl, mix all ingredients except for the beef broth and Sherry. They are for thinning out the juices later.
Step 4

I used my dutch oven throughout the whole process. If you don't have one, use a small roaster. Place the beef in the pan, pour tomato mixture over the meat. Place lid on top and place in oven. Bake at 375 for 30 minutes; then lower heat to 350 and continue baking until beef is tender...mine was done in 2 hours. During the last 30 minutes, I added Sherry and beef broth to thin out the tomato mixture. Also gives the sauce a deeper, rich flavor.
Step 5

When the meat is able to be pulled apart with fork. Take from oven. Pull or cut the roast into bite sized pieces. Place the beef pieces back in with the sauce. Stir.
Step 6

Now, ladle over your noodles or potatoes...so, so flavorful...I keep tasting the sauce, if needs more seasoning, add to your preference.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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