Rating: 4.5 stars
52 Ratings
  • 5 star values: 35
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

If you are a pot roast enthusiast, this is definitely one to add to your collection. The meat is simmered in a tomato sauce, and served over hot noodles.

Recipe Summary

prep:
10 mins
cook:
2 hrs 40 mins
total:
2 hrs 50 mins
Servings:
8
Yield:
6 to 8 ervings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.

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  • In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour.

  • Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly.

  • Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer.

  • Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce.

Nutrition Facts

742 calories; protein 44.8g; carbohydrates 42.5g; fat 42.9g; cholesterol 181.7mg; sodium 1208mg. Full Nutrition
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