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Pot Roast, Italian Style















Trans-fat Free, Good source of fiber, Low Sodium


4 pounds beef chuck
2 tablespoons lard
for cooking
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
1 teaspoon sugar
1 teaspoon basil
½ teaspoon oregano
1 pound spaghetti


In a Dutch oven, or large pan with a tight-fitting cover, brown 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 Return meat to pan. Cover and simmer for 2½ to 2½ hours, or until done. 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 Slice meat and spoon a little sauce over it.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 68951% of calories from fat
 % Daily Value *
Total Fat 39g 61%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 158mg 53%
Sodium 128mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 10%
Sugars g
Protein 93g
Vitamin A 25% Vitamin C 12%
Calcium 4% Iron 37%
* based on a 2,000 calorie diet How is this calculated?


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