my wife’s beef pizziola

A request was made for my wife’s recipe of Beef Pizziola, and she has been kind enough to share with the world. This recipe is one that was handed down by her mother, Betty, and it’s one of my favorites. But then again, I’m a meat and potatoes kind of guy.

Beef Pizzaiola
The original recipe:

1 chuck roast, 2-3 lbs
Unseasoned meat tenderizer
1 14 oz can tomatoes
¾ tsp oregano
1 clove garlic, minced
1 onion, chopped
¼ tsp salt
Dash pepper
2 Tablespoons vegetable oil
8 oz Mozzarella cheese

Tenderize meat as suggested by manufacturer.

Cut meat into serving pieces then reassemble in the original shape in a shallow baking dish sprayed with non-stick cooking spray. Try to use a dish that is a good fit for the meat (i.e. not too big).

Drain off half the juice from the tomatoes and reserve; break up tomatoes with a fork.

To tomatoes, add oregano, garlic, onion, salt and pepper. Mix and pour over meat. Drizzle 2 tablespoons vegetable oil over all.

Bake in 350° oven uncovered for about 90 minutes or until tender. Look at meat occasionally, and add some of the reserved juice if the bottom of dish is getting dry.

When meat is tender, top with slices of mozzarella and bake for 15 minutes longer or until cheese is melted and golden.

Serve with mashed potatoes, and use tomato mixture as a sauce over the potatoes like you would gravy.

Anna’s changes:

Omit meat tenderizer and vegetable oil. Instead of baking in the oven, place meat and all other ingredients (except cheese) in crock pot. Cook on low for about 6 hours or until tender. Add cheese and cover, until melted.

I think I’ll make Anna’s recipes a regular post, maybe one a month. So if you’re looking for some good recipes, come back and I’ll see what I can do.

Happy Eating!

- the UB