Search
by Ingredient

Pot Roast, Italian Style

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by fastfoodlady

YIELD

8 servings

PREP

30 min

COOK

3 hrs

READY

4 hrs

Ingredients

4 1.8
POUNDS KG BEEF CHUCK ROAST
shoulder, boneless
2 3E+1
TABLESPOONS ML LARD
for cooking *
1 1
X X SALT *
1 1
X X BLACK PEPPER *
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML CARROTS
½ 118
CUP ML CELERY
6 173.4
OUNCES ML/G TOMATO PASTE
8 231.2
OUNCES ML/G TOMATO SAUCE
½ 118
CUP ML RED WINE
dry *
2 2
EACH EACH BEEF BOUILLON CUBES *
1 ½ 355
CUPS ML WATER
to dissolve above, hot
1 5
TEASPOON ML SUGAR
1 5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML OREGANO
1 453.6
POUND G SPAGHETTI
or thin noodles
1 1
X X PARMESAN CHEESE
grated *

Directions

In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.

Season with salt and pepper and remove from pan.

Pour off fat drippings.

Add onion, carrots, and celery; cook until vegetables are lightly browned, stirring often.

Add tomato paste, tomato sauce, wine, bouillon, sugar, basil, and oregano; mix well.

Return meat to pan.

Cover and simmer for 2½ to 2½ hours, or until done.

(Or cook in a 325℉ (160℃) oven for same amount of time.) Turn meat once to cook it evenly throughout.

When done, remove meat to a platter and keep warm.

Skim excess fat.

If sauce is a little too thin, simmer, uncovered, until it is of desired thickness.

Taste sauce and correct seasoning, if necessary, with salt and pepper.

Meanwhile cook spaghetti and drain.

Serve sauce over spaghetti and sprinkle with Parmesan cheese.

Slice meat and spoon a little sauce over it.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 407g (14.4 oz)
Amount per Serving
Calories 945 44% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 180mg 60%
Sodium 158mg 7%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 15%
Sugars g
Protein 155g
Vitamin A 37% Vitamin C 18%
Calcium 7% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
More health news

Email this recipe