Pot Roast, Italian Style Recipe

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Pot Roast, Italian Style

Kitchen Crew


★★★★★ 1 vote


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


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.
3Pour off fat drippings.
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.
6Return meat to pan.
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.
10Skim excess fat.
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.

About this Recipe

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