Pot Roast with Spaghetti Recipe

5 2 2
Pot Roast with Spaghetti Recipe
Pot Roast with Spaghetti Recipe photo by Taste of Home
Publisher Photo

Pot Roast with Spaghetti Recipe

Read Reviews
5 2 2
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-1/2 hours

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

Heat oil and butter in a Dutch oven; brown roast on all sides. Remove and set aside.
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.
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.
Originally published as Pot Roast with Spaghetti in Country Extra March 1993, p49

Nutritional Facts

1 each: 473 calories, 8g fat (3g saturated fat), 96mg cholesterol, 560mg sodium, 58g carbohydrate (0 sugars, 0 fiber), 41g protein.

  • 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
  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.
Originally published as Pot Roast with Spaghetti in Country Extra March 1993, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPot Roast with Spaghetti

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
wabbitt7 User ID: 5837693 36941
Reviewed Sep. 18, 2011

"I have been making this recipe for over twenty years! The only changes I have made is only use one can of tomato paste and I cook mine in a 350º oven for the alotted time. This is a definite favorite in my household!"

MY REVIEW
Trilby Yost User ID: 5195621 15590
Reviewed Jul. 17, 2010

"This was a success with my family. The beef was very tender, the sauce tasty, and everything went well with the spaghetti. I followed the recipe exactly; but the next time I make it, I may play around with the seasonings."

Loading Image