Photo by Melody

Dave's Garden Cookbook: Italian Pot Roast

The 2001 Dave's Garden Cookbook

Italian Pot Roast

By poppysue

Category: Beef

3 lbs. Lean chuck or rump Roast
2 tbsp. oil
2 cloves garlic, crushed, or tsp. Garlic powder
2 medium onions, chopped
1 tsp oregano leaves
1 tsp. Whole Thyme leaves
3 c. water
1 tsp. Basil leaves
1/8 tsp. Cinnamon
1 tsp. Salt
1/8 tsp. Black pepper
tsp. Sugar
12 oz. can tomato paste
1 lb. box of wide egg noodles
Parmesan Cheese & chopped chives if desired

Brown meat on all sides in hot oil. Remove meat and lower heat. Add garlic, onions, and all seasonings. Simmer about 5 minutes, being careful not to burn, return meat. Mix tomato paste with water and pour over meat. Bring to full boil. Lower heat and cover loosely. Simmer slowly about 2 to 3 hours, turning meat occasionally. When meat is tender cook noodles and drain. Arrange sliced roast on platter with noodles and cover with sauce. Serve with grated cheese and chives. Recommend doubling everything except meat and noodles.

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