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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 10 |
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A wonderful way to serve up a roast. Ingredients:
3 lbs boneless beef roast |
5 teaspoons vegetable oil |
2 cups chopped onions |
2 cups green bell peppers |
1 cup tomato sauce |
1 cup red burgundy wine |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh italian parsley |
1 teaspoon salt |
1/2 teaspoon oregano |
1/2 teaspoon pepper |
4 cups carrots |
5 cups cooked spaghetti |
Directions:
1. Preheat oven to 325 degrees.
2. Place meat on wire rack in roasting pan and roast until rare, about 1 hour.
3. In Dutch oven, heat oil over medium-high heat.
4. Once heated, add roast, onions, peppers, and garlic.
5. Brown meat on all sides stirring vegetables to prevent burning.
6. Add remaining ingredients except carrots and cooked spaghettie.
7. Reduce heat to low, cover pot and keep warm.
8. Remove half of the liquid and half of the vegetables from pot.
9. In a blender, process 2 cups of liquid and vegetables at a time until smooth.
10. Combine with mixture remaining in pot and reheat.
11. Slice roast and pour sauce over meat and cooked spaghettie.
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