Pot Roast Pasta
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Comments:
Serves:
6 portions
Prep:
20 Min
Cook:
2 Hr 40 Min
Method:
Stove Top
Ingredients
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3 Tbspolive oil
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2 lbbeef bottom round roast
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1 1/2 cchopped onion
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1 cchopped celery
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4garlic cloves, slivered,plus one teaspoon minced
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1 ccanned beef broth
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1 can(s)(28oz)plum tomatoes, drained
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3 Tbsptomatoe paste
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1 tspsalt and pepper
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1/2 tspdried thyme leaves
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1bay leaf
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1/2 cdry white wine
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1/4 cchopped fresh italian parsley
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1 lbpenne pasta
How to Make Pot Roast Pasta
- Heat the oil in a dutch oven over medium-low heat. Add the onions, carrots, celery, and slivered garlic and saute until soft, 10 minutes.. remove the vegetables and set aside
- Set a rack in bottom of pot and place the roast on top. pour the beef broth in pot. Bring it to a boil, reduce heat, cover simmer for 1 hour.
- Preheat oven to 350 degrees f
Remove the roast and the rack from the dutch oven, and cut the meat into 1/4-inch-thick slices. return to the pot, layering them evenly. - crush the plum tomatoes slightly, and add them to the pot along with the tomatoe paste, the 1 teaspoon minced garlic, pepper and salt, thyme, bay leaf, and red wine, and reserved vegetables. Bring to a boil, transfer to oven, and bake, covered, until meat falls apart, 1 1/2 hours.
- Remove the meat and bat leaf from the pot, and allow to cool slightly. shred the meat and return it to pot Add the parsley and heat through. cook your penne pasta according to packaging. serve the meat vegetable mixture over penne.
About Pot Roast Pasta
Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Diabetic Low Sodium
Other Tag: Heirloom
Hashtag: #Pot-Roast
