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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I think I got this recipe from a newspaper a long time ago. It sounded good to me so I made it and absolutely love it. I don't do this part, but if you like a thicker sauce, just before serving remove meat from pan; combine 2 Tbls cornstarch and 2 Tbls water and stir into pan juices. A non-stick pan is a must. Ingredients:
2 tablespoons olive oil |
3 lbs pot roast |
1 (14 1/2 ounce) can stewed tomatoes |
1 (15 ounce) can tomato sauce |
1/4 cup grated parmesan cheese |
2 teaspoons worcestershire sauce |
2 -3 garlic cloves, sliced |
1 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon dried oregano |
1 (1 lb) package spinach noodles |
Directions:
1. Brown meat in hot oil.
2. Combine remaining ingredients, stirring well to combine.
3. Pour over meat; cover and simmer 2 hours.
4. Meanwhile, cook spinach noodles according to package directions; drain well.
5. Slice meat thin and serve over spinach noodles.
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