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Sunday, July 31, 2016

Italian Style Pot Roast

Ingredients

  • Servings: 6
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 2 hrs 40 mins

    Ready Time: 2 hrs 50 mins

  • heat a dutch oven over medium-high heat, and brown meat on all sides in hot oil.
  • 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.
  • 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.
  • slice meat thinly against the grain. return meat to pot, and add mushrooms. simmer for 30 minutes longer.
  • 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.

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