Pot Roast, Italian Style
Yield
8 servingsPrep
30 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef chuck roast
shoulder, boneless |
|
| 2 | tablespoons |
lard
for cooking |
*
|
| 1 | x | salt |
*
|
| 1 | x | black pepper |
*
|
| ½ | cup |
onions
chopped |
|
| ½ | cup | carrots |
|
| ½ | cup | celery |
|
| 6 | ounces | tomato paste |
|
| 8 | ounces | tomato sauce |
|
| ½ | cup |
red wine
dry |
*
|
| 2 | each | beef bouillon cubes |
*
|
| 1 ½ | cups |
water
to dissolve above, hot |
|
| 1 | teaspoon | sugar |
|
| 1 | teaspoon | basil |
*
|
| ½ | teaspoon | oregano |
|
| 1 | pound |
spaghetti
or thin noodles |
|
| 1 | x |
Parmesan cheese
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 2½ to 2½ hours, or until done.
(Or cook in a 325℉ (160℃) 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.
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