Italian Style Pot Roast

Method5 steps · about 3 hr

1. 1

   Step 1: Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil (2 tablespoons).

   Uses 3 ½ pounds boneless chuck roast · 2 tablespoons vegetable oil

2. 2

   Step 2: In large bowl combine tomatoes, pizza sauce (1 ½ cups), cheese, Worcestershire sauce (4 teaspoons), garlic (2 cloves), salt (2 teaspoons), oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour.

   Uses 1 (14.5 ounce) can stewed tomatoes · 1 ½ cups pizza sauce · ½ cup grated Parmesan cheese · 4 teaspoons Worcestershire sauce · 2 cloves garlic, minced · 2 teaspoons salt · 2 teaspoons dried oregano · ½ teaspoon ground black pepper

3. 3

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

   Uses 3 tablespoons cornstarch · 3 tablespoons water

4. 4

   Step 4: Slice meat thinly against the grain. Return meat to pot, and add mushrooms (½ pound). Simmer for 30 minutes longer.

   Simmer with mushrooms · 30 minUses ½ pound fresh mushrooms, sliced

5. 5

   Step 5: 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.

   Cook egg noodles · 10 minUses 1 (12 ounce) package egg noodles