Truman’s Double Tomato Olive Beef Roast

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Truman's double tomato olive beef roast is a mouthwatering recipe that combines the richness of beef with the vibrant flavors of tomatoes and olives. This hearty dish is perfect for special occasions or when you want to treat yourself to a delicious and satisfying meal. The double dose of tomatoes, both fresh and canned, adds a delightful tanginess to the tender beef roast, while the olives provide a briny and savory twist. With its combination of bold flavors and tender meat, this recipe is sure to become a family favorite.

Keywords: beef roast, tomatoes, olives, hearty dish, bold flavors

Truman's double tomato olive beef roast recipe details

Truman’s double tomato olive beef roast recipe, recipe Rating: 4.9
Number of votes:131

The challenge: moving day: three weeks away. Can’t take that quarter of a grass-fed cow with you. That condiment collection in the fridge has to go, too. And those tomatoes you froze last summer – you grew em, gotta use em. (How long have those sun-dried tomatoes been around? Never confess, always deny). The result: outstanding. Served over polenta, and the roommates loved it.
Ready in: 3 hours 35 mins

Ingredients

Serves: 6

• 1 ½ cups water
• 1 cup sundried tomatoes (not oil packed)
• 2 tablespoons olive oil
• 3-4 pound boneless beef cross rib roast
• 2 shallots, peeled and sliced
• 2 cloves garlic, peeled and chopped
• 1 pint cherry tomatoes
• 1 (12 ounce) jar pimento stuffed olives, drained—save the brine
• 1 teaspoon Worcestershire sauce
• ½ teaspoon smoked paprika
• 1 tablespoon green pepper hot sauce, or to taste
• 1/2 teaspoon ground black pepper, or to taste

Preparation method

Prep: 15 mins | Cook: 3 hours 20 mins

1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour the water over the sundried tomatoes in a microwave-safe bowl and microwave on High for 2 minutes to soften the tomatoes. When cool enough to handle, scoop out and chop the tomatoes; save the cooking water.
3. Heat the olive oil in a Dutch oven over medium heat and brown the roast on all sides. Stir in the shallots and garlic, and cook until translucent. Stir in the sundried tomatoes, the tomato cooking water, cherry tomatoes, olives, ½ cup of the olive brine, Worcestershire, paprika, green pepper sauce, and black pepper.
4. Bake, covered, in the preheated oven for 3 hours. Halfway through the cooking time, turn the roast over and stir the sauce.