This recipe for a delicious, easy-to-prepare, Roast with Hunt’s Fire Roasted tomatoes is a dinner the whole family is sure to love, and is part of a shop compensated by the social shopper amplification company Collective Bias® and its advertiser because I am a member of the Social Fabric® Community. #CollectiveBias
Everyone needs a good roast recipe, right? Well, this Chuck Roast made with Hunt’s Fire Roasted Tomatoes recipe I’m going to share with you today is THE roast recipe you’ve been waiting for! It’s a recipe that is near and dear to my heart. My mom used to make it for us growing up all the time, and now I make it all the time – trust me, you’ll want to make this asap, it’s one of those dishes I’ve gotten compliments on every time I’ve made it, and am always surprised at how how good it comes out!
It’s also one of those dishes that can be altered and customized to what you have in the house (do you have a few extra carrots or veggies that are on the brink of going bad? Throw them in), and is just perfect for making on busy day, because it takes about 5 minutes to prep, then you can just throw it in the oven and get everything done that needs to get done around the house (like for example, tackling the insane mountain of laundry that needs to get done) then come back after a few hours and you’ll have a truly delicious meal everyone will love. You’ll have #DinnerDone in no time! Best of all, because the cut of meat you use for this is a chuck roast which is a fairly inexpensive and the fact that you’re using delicious Hunt’s tomatoes which are also inexpensive, the total cost per person comes to about $2-3 dollars!
What really makes the flavors of this roast come together are the Hunt’s diced tomatoes. They come in a variety of flavors, but the ones I really like using for this dish are the Fire Roasted Tomato Diced tomatoes.
Is it just me, or does anyone else have to really reach to get to the top shelf? Haha, look at how triumphant I was after successfully reaching the diced tomatoes!
What’s fascinating about Hunt’s tomatoes is that they’re peeled using the ‘flashsteam’ method that uses only water, not lye, and are made with only natural ingredients. More about the truly unique ‘flashsteam’ method can be read here, where you’ll learn fun things about the process and things like that approximately 465 trailer loads of tomatoes come to their plant EVERY DAY and are all canned that very same day! How cool is that!?!
So after you have all your veggies chopped, all you have to do is put them in a baking dish, cover with a can of Fire Roasted Tomatoes, put 4 dollops of tomato paste in each corner (you don’t even have to mix it in!)
Then add the chuck roast on top of the veggies and tomatoes, coat with the beef stock and olive oil and pat seasonings on the roast, and you’re all set to put it in the oven!
After baking, just remove from the oven, wait a few minutes, then slice the roast and serve! I even slice my roast directly in the baking dish.
Since I use diced tomatoes all the time (seriously, I probably use diced tomatoes at least twice a week) and have used them in all meals of the day, I thought I’d share with you Recipes for Tomatoes- Delicious ways to use Diced Tomatoes in Every Meal of the Day!
- Appetizer – Use in appetizers like Salsa or Bruschetta
- Breakfast – Use them in breakfast dishes like Eggs baked in tomatoes or tomato omelets
- Lunch – Use them for lunch on sandwiches like BLT or a Meatball Sub
- Dinner –Use them in easy to prepare dinners like this Roast with tomatoes or Lasagna
- Dessert – Use them to bring out the sweeter flavors in desserts like Raspberry tomato crumb cake or olive oil tomato cake
- 3-5 lb Chuck Roast
- 2 lbs Small Red & Yellow potatoes, rinsed and halved
- 1 red onion, roughly chopped
- 1-2 lbs carrots, ends removed, cut into 4s
- 1 Cup Beef Stock
- 1 Tbs Extra Virgin Olive Oil
- 1 can Hunt's Fire Roasted Diced Tomatoes
- 4 Tbs Hunt's Tomato Paste
- 4 Bay leaves
- 1 Tbs Italian Seasoning (dried oregano, parsley, thyme and rosemary)
- 1 tsp Garlic Salt
- 1 tsp Salt
- Preheat oven to 350.
- In the bottom of a baking dish add cut potato halves, chopped carrots, and onion slices. Pour entire can of Fire Roasted Diced Tomatoes over vegetables. Spoon 4 tablespoons of tomato paste into each corner the baking dish.
- Next, place meat on top of the vegetables. Pour the beef stock over the meat so that it pours over the meat and onto the vegetables. Then pour the olive oil over the meat (if 1 tbs doesn't cover the meat use a little more). Then pat the meat with Italian Seasoning, Garlic Salt and salt until it is liberally covered. Place bay leaves around the dish.
- Bake, uncovered for 1 hour, remove from oven, pick the meat up with a fork and move the vegetables around so that the ones that have been covered in liquid are brought to the top (I just picked the meat up and pushed the vegetables around underneath it).Spoon a few spoonfuls of liquid at the bottom of the dish over the meat.
- Put the roast back in the oven for another hour and 10 minutes, then remove and check for your level of preferred rareness (we like ours with just a little bit of pink, and that happened after two hours and 10 minutes).
- Remove from oven, allow to cool for 10 minutes, then cut into slices and serve over a combination of vegetables!