Pot Roast With Spaghetti

Name: Pot Roast With Spaghetti
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

15 ingredients

3 steps

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

1

Heat oil and butter in a Dutch oven; brown roast on all sides. Remove and set aside.
2

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.
3

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.