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Recipe Name: Pot Roast, Italian Style Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
From the Kitchen of
Lawrence & Cindy Kellie
4 Pound(s) Beef chuck shoulder pot
roast boneless
2 Tablespoon(s) Cooking fat
Salt
Pepper
1/2 Cup(s) Onion, chopped
1/2 Cup(s) Carrot
1/2 Cup(s) celery
6 Ounce(s) Tomato paste
8 Ounce(s) Tomato sauce
1/2 Cup(s) Dry red wine
2 Beef bouillon cubes
1 1/2 Cup(s) Hot water, to dissolve above
1 Teaspoon(s) Sugar
1 Teaspoon(s) Basil
1/2 Teaspoon(s) Oregano
1 Pound(s) Spaghetti, or thin noodles
Parmesan cheese, grated
Directions:
In a Dutch oven, or large pan with a tight-fitting cover, brown meatin
fat. Season with salt and pepper and remove from pan. Pour off
fatdrippings. 2. Add onion, carrots, and celery; cook until vegetables
arelightly browned, stirring often. 3. Add tomato paste, tomato
sauce,wine, bouillon, sugar, basil, and oregano; mix well. 4. Return
meat topan. Cover and simmer for 2 1/2 to 3 1/2 hours, or until done.
(Or cookin a 325F oven for same amount of time.) 5. Turn meat once to
cook itevenly throughout. When done, remove meat to a platter and keep
warm.Skim excess fat. 6. If sauce is a little too thin, simmer,
uncovered,until it is of desired thickness. Taste sauce and correct
seasoning, ifnecessary, with salt and pepper. 7. Meanwhile cook
spaghetti and drain.Serve sauce over spaghetti and sprinkle with
Parmesan cheese. 8. Slicemeat and spoon a little sauce over it.From the
book given to me by Cookie.Lady:The More-Beef-for-your-MoneyCookbook
Mary Dunham Peter H. Wyden, New York, 1974 Happy
Charring(((((THE.LaRK))))) (((((Hugs and Happy Charring)))))~-- EZPoint
V2.2 * Origin: "LaRK's" Place (1:343/26.3)*** This is a reply to #200.
*** See also #202. From: Lawrence KellieTo: All Msg #202, Jun-24-93
07:44:50 Subject: potroast

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 211
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 55.3mg
Sodium: 1267.3mg
Potassium: 594.3mg
Carbohydrates: 9.1g
Fiber: 1.9g
Sugar: 5.4g
Protein: 24.8g


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