Oven-Braised Beef with Tomatoes and Garlic
Total Time
3 to 4 hours
Rating
4.7 out of 5 stars
(123)
Ingredients
6 servings
- 1 28-ounce can whole tomatoes
- 1 (3 to 3 1/2 pound) boneless beef chuck roast, tied with a string
- 1 head garlic, separated into cloves, left unpeeled
- Salt and pepper
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Preparation
Step 1
In an oven: Heat oven to 300°F (150°C).
Step 2
Coarsely chop tomatoes with their juice in a food processor or using kitchen shears in the can.
Step 3
Place the roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid.
Step 4
Pour tomatoes over the roast and scatter garlic around it.
Step 5
Season generously with salt and pepper.
Step 6
Braise in the middle of the oven, covered, until very tender, for 3 to 4 hours.
Step 7
In an Instant Pot or Electric Multi-Cooker: Coarsely chop tomatoes with their juice in a food processor or using kitchen shears.
Step 8
Place the roast in the cooking insert.
Step 9
Pour tomatoes over the roast and scatter garlic around it.
Step 10
Season generously with salt and pepper.
Step 11
Press the meat/stew button, and set the beef to cook at high pressure for 75 minutes.
Step 12
Let the pressure release naturally for 10 minutes, then release the pressure manually.
Step 13
Remove the roast and test for doneness. If not cooked to your liking, return to the pot for another 5 to 10 minutes at the same setting.
Step 14
Once done, transfer the meat to a serving dish, press Sauté, and let the sauce reduce for 10 to 20 minutes, then pour over the meat.
Step 15
Both methods, to serve: Cut the roast into 1/4-inch-thick slices and serve with sauce and garlic, squeezed from its peels, and orzo, mashed potatoes, or crusty bread.
Step 16
Leftovers shredded over egg noodles are suggested.
Step 17
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Chef's notes
Gourmet suggests buying meat from a supermarket for better results, but a well-marbled grass-fed organic roast also works.
Trussing is for appearance; it keeps the roast from spreading out too much.
Truss with two or three loops with cotton butchers twine, which will shrink in the oven.
Feel free to add red wine, an onion, thyme, tomato paste, vinegar, Worcestershire, bay leaves, or sautéed mushrooms for extra flavor.
