Braised Roast Beast

For some reason, I was recently craving roast beast. This is not normal for me. Roast beast is OK, but not something I'd go out of my way to make for myself. Also, I was becoming nostalgic for a dish my mom used to make when we were young: Swiss Steak. (I always confuse Swiss Steak with Salisbury Steak, even though the two are totally different. I have no idea why, since my mom never made Salisbury Steak.)

Anyway, I found a small roast at the local overpriced grocery store on the weekend, an inside round roast weighing approximately .75kg that cost me just over $6.50. This is what I did with it.

First of all, I seasoned it.

Then, I seared it on all sides in my cast iron pot with a tiny bit of oil.

While the roast beast seared, I gathered these ingredients:

After the beast was nice and seared, I removed it from the pot and deglazed the pot with the tomatoes. I added the onion, garlic (sliced), and other ingredients and brought it to a boil. I added the beast back to the pot, and stuck the whole thing in a pre-heated, 350F oven, for about 40 minutes (I like my beast still pink in the middle). After that time, I got this:
I let the beast rest, then took it out and sliced it. I served the meal over rice.
This was excellent, and very much reminiscent of my mom's Swiss Steak. I'll definitely do roast beast this way again! And bonus - it was all done in one pot, so the clean-up was simple!