Braised Roast in Tomatoes and Garlic

A long, low braise turns a well-marbled piece of meat into a succulent roast swaddled in tomatoes and garlic cloves. It’s a small ingredient list, but it packs one heck of a flavor punch for a dinner that’s sure to wow guests and comfort loved ones. Jump to the recipe.

Between the rainbow and snow-filled #zeuswalks, the sweet potato loaded enchiladas (soooo yummy), the games of Tichu, and the roaring fires – this weekend trumped so many other weekends.

Because if ever there was a remedy in the world for being filled with food, 10,000-step-count days, and pure happiness, it’s 3+ days at Black Butte Ranch with the besties. 

Let’s be real. No one really loves 6+ in the car. In fact, I almost begged out because I wasn’t feeling all that great. But the juice is worth the squeeze. (Especially when your husband agrees to let you sleep as much as you want on said drive and gives you his kombucha and plays country the whole way there…signing to the best little tidbits!!!)


Because when the besties go skiing all day and you spend the mornings dozing and the afternoons #zeuswalking and the evenings eating around a table filled with love – it doesn’t get any better.

The original plan was to have Duck Chili on our final night. But when the main ingredient for Duck Chili (the duck – duh!) is left in Washington and you don’t realize that until 3+ hours into your drive…you make other plans.


Which is why, on a Saturday evening, standing in the kitchen, talking about garlic, Garrett suggested this roast. Gourmet’s roast, to be exact. (I first learned about it on the aaamazing blog, Smitten Kitchen.)

Over the years of making it, I’ve tweaked it a bit. Instead of just one can of whole tomatoes, I like to add an extra small can of crushed tomatoes. Also, I’ve found we like this meal substantially better when it’s made with San Marzano tomatoes. Call me a food snob. It’s okay. But there’s just something a bit more unctuous about San Marzano tomatoes.


I don’t always use a beef chuck roast. In fact, I’ll use whatever marbly roast is on sale department or the freezer. Sometimes that’s beef. Sometimes that’s pork. Finally, I tend to use more than 1 head of garlic (unless that head is particularly big). Really, we’re going for 20 or so cloves of garlic separated and unpeeled. That’s my general goal.

Word to the Wise: Don’t try and go heavier than this on the garlic. You (and whoever eats with you) will pay for days. I warn you from personal experience.

Braised Roast in Tomatoes and Garlic

From Gourmet (with a few changes from yours truly)

1 3- to 3.5-pound boneless beef chuck roast (or whatever marbly roast is on sale)
salt and pepper to taste
1 28-ounce can San Marzano whole tomatoes, chopped
1 12-ounce can crushed San Marzano tomatoes
2 medium heads garlic, separated into cloves (unpeeled)

Preheat oven to 300 degrees. In a Dutch oven, generously season your roast with salt and pepper on both sides. Top crushed tomatoes. Top with garlic. Cook for 3 – 4 hours until tender.

Remove roast from oven and slice. Serve warm with garlic and a big spoonful of tomatoes.

Can be served on top of pasta, quinoa, rice, or roasted veggies.

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About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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