Beef With Caramelized Stewed Tomatoes
"I made this one day when I was low on groceries but wanted something warm and comforting.
Once the sauce reduces it has this yummy sweet tomato flavor
My family now loves this and I make it frequently"
- Ready In:
- 19mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 lbs boneless beef chuck shoulder pot roast
- 3 tablespoons oil
- 2 (14 ounce) cans stewed tomatoes
- 1⁄4 cup cider vinegar
- 1⁄4 cup brown sugar
- 1⁄4 teaspoon ground allspice or 1/4 teaspoon allspice berry
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 quart water
directions
- Heat oil on med high
- salt and pepper roast.
- place roast in hot oil and brown on both sides.
- add vinegar, stewed tomatoes, brown sugar, allspice and water.
- mix until sugar is dissolved.
- cover and cook on med heat 3 hours.
- add water as needed to keep meat covered.
- Stir occasionally.
- Reduce liquid until tomatoes are dark in color, about 25-40 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Many years ago a friend gave me a very similar recipe, to use with my canned tomatoes. Over the years it was misplaced and I have been looking for the recipe for years.....And today, I found it! Perfect for a crock pot or instant pot... Cant wait to make it again!
RECIPE SUBMITTED BY
I have been a chef for several years until illness made me start on a new path. I have , 2 Cattle dogs and two basset hounds and foster basset hounds. I read historical fiction and love to read about the civil war and the western movement.
Where I live it gets very cold so winter is my time to really get in to the kitchen.
