Pot Roast, Italian Style
beef chuck pot roast
1In a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
2Season with salt and pepper and remove from pan.
4Add onion, carrots and celery; cook until vegetables are lightly browned, stirring often.
5Add tomato paste, tomato sauce, wine, bouillon, sugar, basil and oregano; mix well.
7Cover 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.)
8Turn meat once to cook it evenly throughout.
9When done, remove meat to a platter and keep warm.
11If sauce is a little too thin, simmer, uncovered, until it is of desired thickness.
12Taste sauce and correct seasoning, if necessary, with salt and pepper.
13Meanwhile cook spaghetti and drain.
14Serve sauce over spaghetti and sprinkle with parmesan cheese.
15Slice meat and spoon a little sauce over it.