HERBED BEEF POT

Herbed Beef Pot image

Provided by Cassie * @1lovetocook1x

Categories Beef

Number Of Ingredients 17

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

Steps:

Preheat oven to 375 degree F. Season both sides of beef with salt and pepper.
In a dutch oven or heavy skillet; brown both sides of beef in oil, until nice and browned.
In a bowl, mix all ingredients except for the beef broth and Sherry. They are for thinning out the juices later.
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.
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.
Now, ladle over your noodles or potatoes...so, so flavorful...I keep tasting the sauce, if needs more seasoning, add to your preference.