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Fire Roasted Tomato Dinner Roast & Recipes for Tomatoes

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Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 35 minutes
Servings: 6 -8

Ingredients

  • 3-5 lb Chuck Roast
  • 2 lbs Small Red & Yellow potatoes rinsed and halved
  • 1 red onion roughly chopped
  • 1-2 lbs carrots ends removed, cut into 4s
  • 1 Cup Beef Stock
  • 1 Tbs Extra Virgin Olive Oil
  • 1 can Hunt's Fire Roasted Diced Tomatoes
  • 4 Tbs Hunt's Tomato Paste
  • 4 Bay leaves
  • 1 Tbs Italian Seasoning dried oregano, parsley, thyme and rosemary
  • 1 tsp Garlic Salt
  • 1 tsp Salt

Instructions

  • Preheat oven to 350.
  • In the bottom of a baking dish add cut potato halves, chopped carrots, and onion slices. Pour entire can of Fire Roasted Diced Tomatoes over vegetables. Spoon 4 tablespoons of tomato paste into each corner the baking dish.
  • Next, place meat on top of the vegetables. Pour the beef stock over the meat so that it pours over the meat and onto the vegetables. Then pour the olive oil over the meat (if 1 tbs doesn't cover the meat use a little more). Then pat the meat with Italian Seasoning, Garlic Salt and salt until it is liberally covered. Place bay leaves around the dish.
  • Bake, uncovered for 1 hour, remove from oven, pick the meat up with a fork and move the vegetables around so that the ones that have been covered in liquid are brought to the top (I just picked the meat up and pushed the vegetables around underneath it).Spoon a few spoonfuls of liquid at the bottom of the dish over the meat.
  • Put the roast back in the oven for another hour and 10 minutes, then remove and check for your level of preferred rareness (we like ours with just a little bit of pink, and that happened after two hours and 10 minutes).
  • Remove from oven, allow to cool for 10 minutes, then cut into slices and serve over a combination of vegetables!