A Chuck Roast, about 3 or 4 lbs.
Lawry's meat tenderizer (comes in an envelope)
1 large onion
2 cans stewed tomatoes
Mix up the marinade according to directions on the package in a 9 x 13 baking dish.
Poke holes in roast with a fork, then place roast in marinade. Cover and let sit for an hour or two (not in the fridge. If you want to marinade it over night, put in the fridge.) Turn it a time or two during marinating.
After marinating, slice onion into rings over top of the roast (leave the marinade in the pan with the roast!). Pour both cans of tomatoes over all. Cover. Bake at 350 for about 2 or 2-1/2 hours till tender.
I serve this with egg noodles.
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