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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

  • 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.

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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