Pot Roast With Spaghetti: The Best Pot Roast With Spaghetti Recipe from Cook'n

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	Pot Roast With Spaghetti

Serves: 6

Print this Recipe

Ellen Cote, Sealy, Texas

   2 tablespoons cooking oil
   2 tablespoons butter or margarine
   1 beef chuck roast (2 to 3 pounds)
   1 clove garlic, minced
   1 small onion, chopped
   2 teaspoons dried oregano
   1 teaspoon dried thyme
   1/2 teaspoon dried basil
   1/8 teaspoon ground cinnamon
   1-1/2 to 2 teaspoons salt
   1/2 teaspoon pepper
   3 cups hot water
   3 (6-ounce) cans tomato paste
   1 pound spaghetti, cooked and drained
   Grated Parmesan cheese, optional

Heat oil and butter in a Dutch oven; brown roast evenly on all sides. Remove and set aside. Add garlic, onion and seasonings. Cook slowly for about 5 minutes, stirring constantly. Stir in water and tomato paste; blend well. Return roast to Dutch oven and spoon sauce over it. Cover and simmer for 2-1/2 to 3 hours or until the meat is tender. Remove roast; cut into slices. Serve with spaghetti and sauce. Sprinkle with Parmesan cheese if desired.

© Copyright Reiman Publications, 1993-1997

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