Aunt Beth always brings something from her town.
Produce, a delicacy from a local bakery, seasonings that can only be found in her place, new recipes that she discovered while exploring an old dish she learned from Grandma, and local gossips, the who’s who and the what’s what.
During her last visit to my Mom and Dad, I happened to be there too. I had the weekend free and it’s been so long since I visited my parents. Aunt Beth arrived an hour after I did and my parents seemed surprised.
One could never truly expect from someone as unexpected as Aunt Beth. She said she would stay for a while so I got her settled in my brother’s old room while she talked to my parents. That night, we enjoyed her beef with tomatoes.
I was a bit surprised by the taste. Tomatoes usually bring that tanginess to a dish, but in this one, the tangy taste wasn’t as obvious. It gave a different texture to the meat making it more tasty and flavorful.
I forgot to ask the recipe from her and she didn’t do “technology”. It was a good thing I found this one on The Southern Lady Cooks.
Photo and recipe courtesy of The Southern Lady Cooks.
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Quick Tip: This recipe is flexible. You may add or omit ingredients based on your preferences.
The classic dish that never fails to capture the hearts of the ones who dine—this is perfect for a meal that’s shared with the people special to you. The tomato gravy gives a new twist to the roast, adding a hint of freshness that goes so well with the meat. This recipe is pretty simple, but I love the fact that it goes well with anything. Our friend over at The Southern Lady Cooks has this to say about this recipe:
“My family loves this roast and the tomato gravy. You can serve this gravy over mashed potatoes, rice or noodles. We also like to make sandwiches with the beef and pour the gravy over the sandwich.”
I love it with mashed potatoes; this side dish compliments it the most. And when there are leftovers, I use them to make sandwiches. Sometimes, I even pour them over pasta.
Ingredients
1 (3 to 5 lb.) Tyson chuck roast or roast of your choice
2 (8 ounce) cans Hunt’s tomato sauce
1 teaspoon Colgin liquid smoke
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/2 cup onion, chopped
1 teaspoons Domino sugar
1 tablespoon Kraft horseradish sauce
1/2 teaspoon McCormick pepper
1/2 teaspoon Morton salt
1/2 teaspoon McCormick thyme
1/4 teaspoon McCormick dried oregano
1/2 teaspoon McCormick dried parsley
Instructions
Place roast in slow cooker.
Whisk together the tomato sauce and spices and pour over the roast.
Cook on high 4 to 5 hours or low for 7 to 8 hours until roast is tender.
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Quick Tip: If you want to thicken the gravy use some cornstarch mixed cold water whisk into the liquid after you place the roasts on a platter.
Thanks again to The Southern Lady Cooks for this amazing recipe.
