Spice-Rubbed Braised Beef

Good morning!  I haven’t posted a main dish recipe for a little while, so I thought today would be a good day for that.  I found this recipe at the Cooking Light website recently when I was searching for something new to do with a big outside round roast that had been sitting in my deep freeze for who knows how long.  It turned out super!  I loved the flavor of the sauce, and some rice or pasta would be a good thing to serve with it.  The directions called for braising (duh) the beef on the stove top for several hours, but as with most recipes that call for low and slow cooking, I haul out my crock pot instead.  Not only does it make the cooking process easier, but it uses so much less energy.  And for those of you living in a warmer climate than mine, I’m sure you’d appreciate heating up the kitchen less.  Once the roast was done, I took it out and sliced it, then added the slices back to the sauce in the crock pot.

There are a lot of ingredients in this recipe, but they should all be pantry staples in your kitchen, so don’t feel intimidated.  Give it a try, I guarantee you’ll like it!

Spice-Rubbed Braised Beef



  • 1 Tb paprika
  • 1 Tb brown sugar
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp dry mustard
  • 1/2 tsp cayenne pepper
  • 1 (3 lb) boneless chuck roast, trimmed


  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1/4 tsp cayenne pepper
  • 1 (28 oz) can whole tomatoes
  • 1/2 cup water
  • 6 Tb brown sugar
  • 1/4 cup red wine vinegar
  • 1 Tb tomato paste
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


To prepare the roast, mix together all the spices.  Rub them over the whole surface of the roast.  Place into a large ziplock bag or tupperware container, and let sit in the refrigerator overnight.

To prepare the sauce, saute the onion, garlic, and cayenne pepper in a saucepan for 3 minutes, or until onion is softened.  Place the can of tomatoes in a blender, and process until smooth.  Add to the saucepan along with remaining sauce ingredients.  Simmer for 10-15 minutes.

Place the roast in crockpot.  Pour the sauce over top.  Cover, and cook on low 8-10 hours.  Once meat is done, remove it from the crockpot, and either slice or shred meat.  Add back to sauce in crockpot, stirring to coat.


1 Comment

Filed under Beef, Crockpot Meals

One response to “Spice-Rubbed Braised Beef

  1. The roast sounds interesting and good. I do have the ingredients for it. We have been in St Pete for four days attending the Florida Retired Educators Annual Assembly with lots of interestingg speakers, programs and displays. We had a contest trying to name old kitchen utencils from pictures. I did not get them all right as some of them were difficult to identify.

    We got home today about 3:00 and then had a nice rain with some thunder and wind but we needed the rain for the yard. It cooled things off a little. Now to unpack and get back to normal again.

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