Braised Beef with Garlic and Tomatoes
Tonight I had the best beef roast of my life, hands down. It took a whopping 2 minutes (and that's an overestimation) to assemble, it made my house smell divine, and it was so jaw-droppingly delicious that we couldn't stop talking about it last night. This is slow-cooked perfection, and as comforting as food comes. While I'm sure mashed potatoes or crusty bread or egg noodles would make this meal indescribable, I served it atop mashed cauliflower (which is also fantastic if you'd just give it a chance). Don't be scared of the garlic. I promise it is so mellow and divine that you will wish you had used 2 heads instead of one (and next time I will, you mark my words) because you will want a clove for every two bites. Make it and you'll see what I mean.
Oven Braised Beef with Garlic and Tomatoes
-from smittenkitchen.com
-3-3 1/2 lb lean beef boneless chuck roast
-28 oz can whole tomatoes (go ahead and splurge for some good ones here)
-1 head garlic (or like I said, two), separated into cloves (but do NOT peel)
Place your roast in a large dutch oven or roasting pan with lid. Take some kitchen shears (or just use your hands) to break up the tomatoes a bit. Pour the tomatoes over the roast. Scatter the cloves of garlic around the roast. Sprinkle generously with salt and pepper. Cover and place in the oven at 300 degrees for 3-4 hours, or until fork tender. Serve slices of the roast with some tomatoes and cloves of garlic to squeeze on top. Amazing. Amazing. Amazing. And one more time, just so you get the point....ah-mazing.
