- 4 pounds boneless beef chuck roast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 2/3 cup chopped celery
- 2 (14.5 ounce) cans Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano, undrained
- 1 (14 ounce) can beef broth
- Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
- Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
- Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
- Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.