Pot Roast, Italian Style

Yields:	8 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	3 hours
	Ready In	4 hours

Be the first to add a photo of this recipe!

Ingredients

4	pounds	beef chuck roast	shoulder, boneless
2	tablespoons	fat	for cooking
1	x	salt
1	x	black pepper
1/2	cup	onion	chopped
1/2	cup	carrot
1/2	cup	celery
6	ounces	tomato paste
8	ounces	tomato sauce
1/2	cup	red wine	dry
2	each	beef bouillon cubes
1 1/2	cups	water	to dissolve above, hot
1	teaspoon	sugar
1	teaspoon	basil
1/2	teaspoon	oregano
1	pound	spaghetti	or thin noodles
1	x	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.

Season with salt and pepper and remove from pan.

Pour off fat drippings.

Add onion, carrots, and celery; cook until vegetables are lightly browned, stirring often.

Add tomato paste, tomato sauce, wine, bouillon, sugar, basil, and oregano; mix well.

Return meat to pan.

Cover and simmer for 2 1/2 to 3 1/2 hours, or until done.

(Or cook in a 325 degrees F oven for same amount of time.)

Turn meat once to cook it evenly throughout.

When done, remove meat to a platter and keep warm.

Skim excess fat.

If sauce is a little too thin, simmer, uncovered, until it is of desired thickness.

Taste sauce and correct seasoning, if necessary, with salt and pepper.

Meanwhile cook spaghetti and drain.

Serve sauce over spaghetti and sprinkle with Parmesan cheese.

Slice meat and spoon a little sauce over it.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Slippery Sam's Cowboy Chili

This chili supprised me. I lived in south Texas for 30 years and thought I had learned from the best. Slippery Sam turned out really good. I did doctor it up a tad, w/ twice the peppers and more garlic. It will be even better the second warming.

Reviewed by danimac