No real story with this one, just a new thing we added to the dinner rotation. Next time, I would probably substitute egg noodles for the orzo so each bite could be a combination of the meat, sauce and pasta. Orzo made that tough.

Prep time – 15 minutes / Cook time – 4 hours

  • 1 28-ounce can whole tomatoes
  • 1 (3 to 3 1/2 pound) boneless beef chuck roast, tied with a string*
  • 12 – 15 garlic cloves, peeled
  • 2 T. balsamic vinegar
  • 2 T. tomato paste (I use double concentrate from a tube)
  • 8- 10 fresh basil leaves
  • Salt and pepper

Heat oven to 300°F. Coarsely chop tomatoes with their juice in a food processor or using kitchen shears break them up in the can. Put roast in
an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Add vinegar. Season
generously with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.

Transfer 2 -3 cups of liquid to a medium saucepan. Heat over medium until bubbling. Add tomato paste. With the back of a wooden spoon smash
garlic cloves until they are blended in sauce. Simmer until reduced to about half. Turn off heat and toss in basil. Let it set while cutting the
meat.

Cut roast into 1/4-inch-thick slices and serve with sauce and orzo, mashed potatoes or egg noodles.

*Trussing keeps the roast from spreading out too much as it expands while cooking.