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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup diced beef suet |
1 cup chopped onion |
1 clove garlic, minced |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (5-pound) boneless chuck roast |
2 (14 1/2-ounce) cans whole tomatoes, undrained |
1 tablespoon vinegar |
1 tablespoon prepared mustard |
3 cups water, divided |
2 cups uncooked macaroni |
2 tablespoons all-purpose flour |
Directions:
1. Heat diced beef suet in a large Dutch oven over low heat until crisp. Remove beef suet and discard; reserve beef suet drippings in Dutch oven. Add chopped onion and minced garlic; sauté until tender. Remove onion and garlic with a slotted spoon, and set aside. Reserve drippings in Dutch oven.
2. Combine 1/4 cup flour, salt, and pepper; dredge roast in flour mixture. Brown roast on all sides in reserved drippings. Set Dutch oven aside.
3. Combine tomatoes, vinegar, mustard, and 2 cups water; mix well. Pour tomato mixture over roast in Dutch oven. Cover and simmer 2 1/2 hours or until meat is tender.
4. Cook macaroni according to package directions; drain and set aside.
5. Remove roast to a serving platter, and keep warm; reserve tomato mixture in Dutch oven.
6. Combine 2 tablespoons flour and remaining 1 cup water, stirring until smooth. Add flour mixture to tomato mixture; cook, stirring constantly, until mixture is thickened and bubbly. Add reserved onion, garlic, and cooked macaroni to tomato gravy; heat thoroughly.
7. Cut roast into serving pieces; serve with hot macaroni sauce.
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