Beef roast in tomatoes?
 

Hello foodies. I have some nice chuck roasts and L Broils frozen, and at
least a dozen of my beloved mom-in-laws home canned tomato jars.

I have a screwy idea. Anyone have any recommendations for something using
a chuck cooked in home-canned tomatos? (I think the chuck would be
better slow-cooked than the top r.)

I was thinking about browning the chuck then simmering in a crock-pot in
the toms. But I can't decide on seasonings. Italian? Basil. Oregano?
Greek? Cajun? Myself I like a nice Indian cumin curry, but for some
reason it bothers my wife. Tex mex maybe with chili powder and beans/corn?

The canned toms are a bit bland by themselves. Anyone have any
recommendations?

Thanks,
MK

Michael L Kankiewicz wrote:
> Hello foodies. I have some nice chuck roasts and L Broils frozen, and at
> least a dozen of my beloved mom-in-laws home canned tomato jars.
>
> I have a screwy idea. Anyone have any recommendations for something using
> a chuck cooked in home-canned tomatos? (I think the chuck would be
> better slow-cooked than the top r.)
>
> I was thinking about browning the chuck then simmering in a crock-pot in
> the toms. But I can't decide on seasonings. Italian? Basil. Oregano?
> Greek? Cajun? Myself I like a nice Indian cumin curry, but for some
> reason it bothers my wife. Tex mex maybe with chili powder and beans/corn?
>
> The canned toms are a bit bland by themselves. Anyone have any
> recommendations?
>
> Thanks,
> MK

I'd go for the crock pot idea, only after the meat is falling apart,
drain out the extra fat, and then add the tomatoes. I'd go for Italian
seasoning, or Mexican, either one. If Mexican, you could put leftovers
in enchiladas or chimichangas. If Italian, you could make hearty
rustic-bread sandwiches. Don't forget the cumin in the Mexican. And I
don't mix corn in anything because it just looks like you-know-what to
me. But that's just me.

N.

My mother taught me to make the most wonderful concoction, which is
somewhere between soup and stew. She slow-cooked a roast in tomatoes,
and did it on the stove top in a heavy dutch oven, and when the roast
was cooked it was falling apart into wonderful chunks. Then she added
corn, chunked potatoes or turnips (turnips were better!), celery,
onions, and carrots, and simmered it all together until the carrots
were cooked through. Served with ordinary saltines, it was truly a
feast!

"Michael L Kankiewicz" > wrote in message
...
>
> Hello foodies. I have some nice chuck roasts and L Broils frozen, and
> at
> least a dozen of my beloved mom-in-laws home canned tomato jars.
>
> I have a screwy idea. Anyone have any recommendations for something
> using
> a chuck cooked in home-canned tomatos? (I think the chuck would be
> better slow-cooked than the top r.)
>
> I was thinking about browning the chuck then simmering in a crock-pot
> in
> the toms. But I can't decide on seasonings. Italian? Basil.
> Oregano?
> Greek? Cajun? Myself I like a nice Indian cumin curry, but for some
> reason it bothers my wife. Tex mex maybe with chili powder and
> beans/corn?
>
> The canned toms are a bit bland by themselves. Anyone have any
> recommendations?
>
> Thanks,
> MK
>
>

You might try this. Over the last couple of years it has become one of
our favorites.

Southwestern Swiss Steak

1 pound beef steak or roast, cut into serving-size pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon cooking oil
10 onion slices
1 garlic clove, minced
1 (16-ounce) jar tomatoes with liquid, chopped
1/4 cup mild, medium or hot picante sauce
1/4 cup beef broth

Sprinkle meat with salt and pepper. Using a mallet, pound all of the
flour into the meat. In a skillet, heat oil over medium-high. Brown the
meat on both sides. Arrange onion slices over the meat. Combine
remaining ingredients and pour over onions.

Braise: Cover and simmer until the meat is tender, about 45 minutes.

Pressure cook: for 20 Min. Let pressure drop of its own accord.

Sauce: Remove meat and keep warm. Cook the sauce until it is reduced and
thickened, about 5 minutes. Season to taste with additional salt and
pepper if desired. Pour sauce over meat and serve immediately. Over rice
is good.

Origin: Myra Innes, Auburn, Kansas
Modified: Gene Williams