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Spice rub:
2 tsp Salt
2 tsp Sugar
1 tsp Paprika
1 tsp Chili Powder
tsp Black Pepper
tsp ground Cayenne (opt)

3 pound Beef Chuck ( I used 2/12 pound and changed nothing)
cup Flour
2 TBSP Vegetble oil
2 cloves Garlic (minced
6 Carrots (peeled and cut into 2 inch pieces)
2 medium Onions ( cut into 1 inch wedges)
2 -10 oz cans Diced Tomatoes w/ chilies (I use one can regular
and 1 can w/ Chilies Undrained
cup Beef broth
In a small bowl combine spice ingredients, set aside. Rub roast
on both sides with spice rub and allow to sweat for 30 minutes
at room temp. Heat oil in Dutch oven and heat oven to 300
Heat oil on med/high and coat roast with flour BROWN ON
BOTH SIDES ! Top with garlic, carrots and onion .Season and
then add diced tomatoes, plus beef broth over roast and veggies
Cover and bake on middle rack of oven and bake for 4 hours.
Meat will be fork tender and fall apart