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Cacciatore Pot Roast

chef.tim.lee's picture
Ingredients
  Boneless beef chuck roast 2 1⁄2 Pound (Pot Roast)
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), pressed
  Freshly ground black pepper To Taste
  Onion 1 Medium, sliced
  Green bell pepper 1 Medium, sliced
  Fresh mushrooms 8 Ounce
  Spaghetti sauce 28 Ounce (1 Jar)
  Spaghetti 16 Ounce, uncooked (1 Package)
  Parmesan cheese 2 Tablespoon, grated
Directions

GETTING READY
1. Preheat oven to 350°F.

MAKING
2. Trim and discard the excess fat from roast
3. In a large oven proof casserole, heat oil over medium heat.
4. Sauté garlic until soft.
5. Place roast and sear on all sides.
6. Season with black pepper.
7. Scatter thickly sliced onion, mushrooms and bell pepper over roast.
8. Pour the spaghetti sauce over the meat
9. Cover casserole and transfer to the preheated oven
10. Bake for 2 to 2 1/2 hours until meat is tender.

FINALIZING
11. Cook spaghetti in boiling salted water until al dente.
12. Drain in a colander.

SERVING
13. Pile spaghetti on a serving platter.
14. Slice roast and arrange over the spaghetti.
15. Skimming of any fat from top of spaghetti sauce casserole, spoon the sauce over the roast.
16. Garnish with grated parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes
Servings: 
8

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