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Beef Roast with Tomatoes, Onions and Peppers

Makes 6 servings
Prep Time: 15 min
Baking Time: 2 hrs

Ingredients:

• 2 - Tablespoons butter
• 1 - teaspoon finely chopped fresh garlic
• 1 - (4 to 5-pound) beef chuck roast
• 2 - cans (15 to 16-ounce) Mexican-style stewed tomatoes
• 1 - (16-ounce) jar salsa
• 2 medium green, red or yellow peppers, cut into 1/2-inch pieces
• 2 medium onions, cut into eighths

Directions:

Preheat oven to 350°F.

1. In a oven proof Dutch oven, melt butter until sizzling.
2. Stir in garlic. Add beef roast.
3. Cook over medium-high heat, turning once, until browned for 7 to 9 minutes.
4. Stir in tomato, salsa, peppers and onion.
5. Cover and bake for 1 1/2 to 2 hours or until roast is fork tender.

Alan's Kitchen Tip: The remaining meat broth can be frozen or refrigerated and used later as a base for soup.

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