Tuesday, March 20, 2007

Tuesday's Menu - Pot Roast Pasta

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Tonight I am cooking one of my dear husband's favorite meals. It is a pot roast slowly cooked in a marinara sauce and served on pasta.

Menu
Pot Roast Tomato Sauce
Tossed Salad

Recipe
2 lb chuck roast or any other cut of beef that requires slow cooking to tenderize
16 oz tomato sauce
3 garlic cloves, minced finely
1 large onion, diced
fresh oregano and basil or substitute dried
Salt and pepper to taste
olive oil

In a dutch oven, heat the pot until hot and add approximately 2 tbsp. of olive oil. Immediately add the chuck roast and brown well on both sides over medium high heat.
When both sides are browned nicely, add the onions and garlic and cook until onions are translucent. Add the tomato sauce, herbs salt and pepper and lower heat to medium low or low. Cover and let simmer for approximately 2 to 3 hours or until meat is very tender.

Serve over hot pasta like spaghetti or linguine. Make sure to slice the beef before serving.

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