oven-braised beef with tomatoes and garlic
I realize that if you’re scouring the internet this week looking for something romantic to cook for that little Hallmark holiday this weekend, the words “pot roast” probably didn’t cross your search threshold. It’s not sexy food; nobody is writing aphrodisiac cookbooks about bottom rounds and boneless chucks. But if you ask me, it’s something better, something cozy, warm, and classic, which neither steals the show nor keeps you from enjoying it. It’s for people who long ago stopped aspiring to entertain in multi-course and completely exhausting meals (for host and guest) and turned instead to comfort foods that surprise and on sleety winter nights. Sure, those individual gratins, galettes, microgreens and shooters of soup look elegant, but none of them have ever gotten the reaction that a massive batch of , or great big with a green salad did. No dessert, frosted, layered or crimped has ever had the delighted reception of freshly baked (dough prepared days before, shh), still on their baking sheet. Why are we pretending we have a team of line cooks at our disposal, anyway?
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 28-ounce can whole tomatoes
- 1 (3 to 3 1/2 pound) boneless beef chuck roast, tied with a string
- 1 head garlic, separated into cloves, left unpeeled