Red Meat

The recipe was for the once a week “meat and tomatoes” day my friend’s Mom eat during a diet plan, that you eat different foods on different days. The recipe last longer than the diet, and it’s a perfect comfort food when you don’t have time to cook. The tomato gravy is delicious with pasta, potatoes, pinto beans or rice. Or can be served with a side of broccoli.

Ingredients

• Boneless chuck roast or boneless beef Texas-style ribs (size and amount depends on the size of casserole dish)
• Tony Chachere’s Creole Seasoning
• 1 large can crushed tomatoes (28 ounce)
• two quart covered casserole dish

Directions

• Preheat oven to 350 degrees.
• Spray a two quart casserole dish with nonstick spray.
• Place the roast or ribs into the casserole dish.
• Sprinkle top or roast generously with creole seasoning. (can use fingers to rub it into meat).
• Pour the can of crushed tomatoes over the top of the meat. Make sure all of the meat is covered.
• Place lid on casserole and place in oven.
• Cook for 2 1/2 to 3 hours, or when meat is easily separated with a fork.