I happened upon this recipe while reading a cooking board I belong to. I couldn’t believe there could be a yummy 3 ingredient Pot Roast and when I read that the ingredients were 3 that Alan would eat I had to make this right away! I chose a nice snowy day where I could have something cooking and creating wonderful smells in the house while I relaxed on the couch This was a nice twist to a simple pot roast. Some of the reviews mentioned lack of flavor but I think if you added anymore you’d ruin the simplicity of the meat. The retains a nice flavor without needing to braising make this one of the easiest, wholesome meals you’ll make! Alan loved it and I loved how easy it was to prepare

Oven Braised Beef with Tomato Sauce and Garlic

• 28 ounce can crushed tomatoes
• 3-3 1/2 pound boneless chuck roast, trimmed
• 1 head of garlic, separated into cloves (unpeeled)
• Salt and pepper, to taste

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Optional: potatoes, carrots, onions or any other vegetables you’d like to add

Preheat oven to 300 degrees. Generously salt and pepper roast. Place roast in a large dutch oven. Pour tomatoes over the roast and then scatter around garlic cloves. I peeled half of the garlic in hopes of more flavor since some of the reviews mentioned lack of flavor.

Cover and bake for 3-4 hours, until roast is very tender and shreds easily. Break into chunks or shred and serve.

Yield: 6 servings

*Note: if you’d like to add extra vegetables, add them when you have about 1 hour left in cooking.

Source: Bakin’ & Eggs,  adapted from Gourmet, February 2001