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    Pot Roast With Spaghetti


    Source of Recipe


    Beverly Rossman

    List of Ingredients




    3 pounds beef arm or blade pot roast
    1 8 ounce can (1 cup) seasoned tomato sauce
    1 6 ounce can (2/3 cup) tomato paste
    1/2 cup chopped onion
    2 cloves garlic, minced
    2 teaspoons oregano leaves
    1 teaspoon thyme leaves
    1/2 teaspoon basil leaves
    1 teaspoon salt

    7 ounces spaghetti, cooked & drained
    Shredded Parmesan cheese

    Recipe



    Trim excess fat from roast. Heat fat in Dutch oven. When you have about 2 tablespoons of melted fat, remove the trimmings. Brown meat nicely on all sides in the hot fat.

    Combine tomato sauce, tomato paste, onion & seasonings. Pour over meat.

    Simmer covered 2-1/2 to 3 hours or until tender. Remove meat to hot platter.

    Simmer the sauce uncovered till of desired consistency. Skim off excess fat.

    Serve the sauce with meat & hot cooked spaghetti.

    Pass the Parmesan cheese.

    Makes 8-9 servings.


 

 

 

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