Italian Style Pot Roast Recipe

Ingredients
<br>- 3 1/2 pounds boneless chuck roast
<br>- 2 tablespoons vegetable oil
<br>- 1 (14.5 ounce) can stewed tomatoes
<br>- 1 1/2 cups pizza sauce
<br>- 1/2 cup grated Parmesan cheese
<br>- 4 teaspoons Worcestershire sauce
<br>- 2 cloves garlic, minced
<br>- 2 teaspoons salt
<br>- 2 teaspoons dried oregano
<br>- 1/2 teaspoon ground black pepper
<br>- 1/2 pound fresh mushrooms, sliced
<br>- 3 tablespoons cornstarch
<br>- 3 tablespoons water
<br>- 1 (12 ounce) package egg noodles
<br><p></p>Directions
<br>step 1: Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.
<br>step 2: In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper.  Pour over meat.  Cover and simmer over medium heat for 2 hours, turning meat each half hour.
<br>step 3: Remove meat from pan, and cool slightly.  Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid.  Return liquid to Dutch oven.  Blend cornstarch and 3 tablespoons cold water; stir into pan juices.  Cook and stir till thickened and bubbly.
<br>step 4: Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer.
<br>step 5: Cook pasta in a large pot of boiling water until done.  Drain.  To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce.
<br>


Ingredients
- 3 1/2 pounds boneless chuck roast
- 2 tablespoons vegetable oil
- 1 (14.5 ounce) can stewed tomatoes
- 1 1/2 cups pizza sauce
- 1/2 cup grated Parmesan cheese
- 4 teaspoons Worcestershire sauce
- 2 cloves garlic, minced
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 pound fresh mushrooms, sliced
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 (12 ounce) package egg noodles

Directions
step 1: Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.
step 2: In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour.
step 3: Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly.
step 4: Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer.
step 5: Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce.

Mastodon Share