Pot Roast with Spaghetti
TOTAL TIME: Prep: 25 min. Cook: 2-1/2 hours
YIELD: 6-8 servings.
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
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2 tablespoons canola oil
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2 tablespoons butter
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1 boneless beef chuck roast (2 to 3 pounds)
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1 garlic clove, minced
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1 small onion, chopped
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2 teaspoons dried oregano
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1 teaspoon dried thyme
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1/2 teaspoon dried basil
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1/8 teaspoon ground cinnamon
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1-1/2 to 2 teaspoons salt
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1/2 teaspoon pepper
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3 cups hot water
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3 cans (6 ounces each) tomato paste
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1 pound spaghetti, cooked and drained
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Grated Parmesan cheese, optional
Directions
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1.
Heat oil and butter in a Dutch oven; brown roast on all sides. Remove and set aside.
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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.
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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.
Nutrition Facts
1 each: 473 calories, 8g fat (3g saturated fat), 96mg cholesterol, 560mg sodium, 58g carbohydrate (0 sugars, 0 fiber), 41g protein.
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