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Pot Roast, Italian Style















Trans-fat Free, Good source of fiber


4 pounds beef chuck roast
shoulder, boneless
2 tablespoons lard
for cooking
1 x salt
1 x black pepper
½ cup onions
½ cup carrots
½ cup celery
6 ounces tomato paste
8 ounces tomato sauce
½ cup red wine
2 each beef bouillon cubes
1 ½ cups water
to dissolve above, hot
1 teaspoon sugar
1 teaspoon basil
½ teaspoon oregano
1 pound spaghetti
or thin noodles
1 x Parmesan cheese


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

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Nutrition Facts

Serving Size 407g (14.4 oz)
Amount per Serving
Calories 94544% of calories 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?


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