My mother gave me this recipe some time ago. It's a winner in our family - kids especially seem to like the spaghetti. It's a different way to serve pot roast...and sure makes the house smell good when it's simmering! Everyone I've shared the recipe with has said how much they're enjoyed it.
Pot Roast with Spaghetti
Pot Roast with Spaghetti
Prep Time
25 min
Cook Time
2 hours 30 min
Yield
6-8 servings
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 boneless beef chuck roast (2 to 3 pounds)
- 1 garlic clove, 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 cans (6 ounces each) tomato paste
- 1 pound spaghetti, cooked and drained
- Grated Parmesan cheese, optional
Directions
- Heat oil and butter in a Dutch oven; brown roast on all sides. Remove and set aside.
- Add the garlic, onion and seasonings to the pan. Cook slowly for about 5 minutes, stirring constantly. Stir in water and tomato paste. 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.
Nutrition Facts
1 each: 473 calories, 8g fat (3g saturated fat), 96mg cholesterol, 560mg sodium, 58g carbohydrate (0 sugars, 0 fiber), 41g protein.
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