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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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My mother gave me this recipe some time ago. It's a winner in our family - kids especially seem to like the spaghetti. It's a different way to serve pot roast...and sure makes the house smell good when it's simmering! Everyone I've shared the recipe with has said how much they're enjoyed it. Ingredients:
2 tablespoons canola oil |
2 tablespoons butter |
1 boneless beef chuck roast (2 to 3 pounds) |
1 garlic clove, minced |
1 small onion, chopped |
2 teaspoons dried oregano |
1 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/8 teaspoon ground cinnamon |
1-1/2 to 2 teaspoons salt |
1/2 teaspoon pepper |
3 cups hot water |
3 cans (6 ounces each) tomato paste |
1 pound spaghetti, cooked and drained |
grated parmesan cheese, optional |
Directions:
1. Heat oil and butter in a Dutch oven; brown roast on all sides. Remove and set aside.
2. Add the garlic, onion and seasonings to the pan. Cook slowly for about 5 minutes, stirring constantly. Stir in water and tomato paste. Return roast to Dutch oven and spoon sauce over it.
3. Cover and simmer for 2-1/2 to 3 hours or until the meat is tender. Remove roast; cut into slices. Serve with spaghetti and sauce. Sprinkle with Parmesan cheese if desired. Yield: 6-8 servings.
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