Texas-Style Chuck Roast

• 3 lb. chuck roast (1 1/2-inch thick)
• 1/4 c. vegetable oil
• 2 cloves garlic, minced
• 1 c. diced onion
• 1 (20 oz.) can crushed pineapple
• 1 (16 oz.) can whole tomatoes, chopped
• 1 (6 oz.) can tomato paste
• 1/2 c. packed brown sugar
• 1 Tbsp. dry mustard
• 1 tsp. dried red peppers
• 1/2 tsp. salt (optional)

1. In large skillet, brown roast on both sides in hot oil over medium-high flame.
2. Remove roast to a 3-quart shallow casserole. Add garlic and onion to skillet; reduce flame to medium-low and saute until onion is soft.
3. Add undrained pineapple and tomatoes, tomato paste, sugar, mustard, peppers and salt.
4. Stir to blend. Simmer, uncovered, 15 minutes.
5. Pour sauce over roast.
6. Cover with foil.
7. Bake in 350u0b0 gas oven 1 hour.
8. Remove foil; bake 30 minutes longer or until beef is tender.
9. Yield:
10. 6 servings.

chuck roast, vegetable oil, garlic, onion, pineapple, tomatoes, tomato paste, brown sugar, mustard, red peppers, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457440 (may not work)