Pot Roast, Italian Style Recipe

No Photo

Have you made this?

 Share your own photo!

Pot Roast, Italian Style

Kitchen Crew

By




pinch tips: How to Use a Meat Thermometer


Rating:

Comments:

Ingredients

4 lb
beef chuck pot roast
2 Tbsp
cooking fat
salt and pepper to taste
1/2 c
onion, chopped
1/2 c
carrot
1/2 c
celery
6 oz
tomato paste
8 oz
tomato sauce
1/2 c
dry red wine
2
beef bouillon, cubes
1/2 c
hot water
1 tsp
sugar
1 tsp
basil
1/2 tsp
oregano
1 lb
spaghetti, uncooked
parmesan cheese, grated

Directions Step-By-Step

1
In a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
2
Season with salt and pepper and remove from pan.
3
Pour off fat drippings.
4
Add onion, carrots and celery; cook until vegetables are lightly browned, stirring often.
5
Add tomato paste, tomato sauce, wine, bouillon, sugar, basil and oregano; mix well.
6
Return meat to pan.
7
Cover and simmer for 2 1/2 to 3 1/2 hours, or until done. (Or cook in a 325 oven for same amount of time.)
8
Turn meat once to cook it evenly throughout.
9
When done, remove meat to a platter and keep warm.
10
Skim excess fat.
11
If sauce is a little too thin, simmer, uncovered, until it is of desired thickness.
12
Taste sauce and correct seasoning, if necessary, with salt and pepper.
13
Meanwhile cook spaghetti and drain.
14
Serve sauce over spaghetti and sprinkle with parmesan cheese.
15
Slice meat and spoon a little sauce over it.

About this Recipe

Course/Dish: Beef, Roasts
Regional Style: Italian
Other Tag: Quick & Easy