Italian
Style Pot Roast
Submitted by:
Rhoda
McIntosh |
|
|
|
|
| |
|
|
|
Prep
Time: approx.
10 Minutes
Cook Time:
approx. 2
Hours 40 Minutes |
|
" If
you are a pot roast enthusiast, this is definitely one to add to
your collection. The meat is simmered in a tomato sauce, and
served over hot noodles. "
|
| |
|
| 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 |
| 1 |
|
Heat
a Dutch oven over medium-high heat, and brown meat on all sides in
hot oil.
|
| 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.
|
| 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.
|
| 4 |
|
Slice
meat thinly against the grain. Return meat to pot, and add
mushrooms. Simmer for 30 minutes longer.
|
| 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.
|
| |
|
| |
| Makes
6 to 8 Servings
|
|
Nutrition
at a glance
Servings
Per Recipe: 8 |
amount
per serving |
| Calories |
744 |
|
| Protein |
45g |
| Total
Fat |
43g |
| Sodium |
1230mg |
| Cholesterol |
186mg |
| Carbohydrates |
43g |
| Fiber |
3g |
|
|
