Beef With Caramelized Stewed Tomatoes

• 3 lbs boneless beef chuck shoulder pot roast
• 3 tablespoons oil
• 2 (14 ounce) cans stewed tomatoes
• 1/4 cup cider vinegar
• 1/4 cup brown sugar
• 1/4 teaspoon ground allspice or 1/4 teaspoon allspice berry
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 quart water

1. Heat oil on med high
2. salt and pepper roast.
3. place roast in hot oil and brown on both sides.
4. add vinegar, stewed tomatoes, brown sugar, allspice and water.
5. mix until sugar is dissolved.
6. cover and cook on med heat 3 hours.
7. add water as needed to keep meat covered.
8. Stir occasionally.
9. Reduce liquid until tomatoes are dark in color, about 25-40 minutes.

boneless beef chuck shoulder, oil, tomatoes, cider vinegar, brown sugar, ground allspice, salt, fresh ground black pepper, water

Taken from www.food.com/recipe/beef-with-caramelized-stewed-tomatoes-208979 (may not work)