Cacciatore Pot Roast
Meat
Ingredients
2 1/2 pounds beef chuck pot roast
1 tablespoon olive oil
2 cloves garlic, pressed
1 medium onion, sliced
Freshly ground black pepper
1 medium green bell pepper, sliced
8 ounces fresh whole mushrooms
1 jar spaghetti sauce (28 ounces)
1 package spaghetti (16 ounces), uncooked
Fresh Parmesan cheese, grated
Instructions
Preheat oven to 350 degrees. Trim excess fat from roast; discard. In 10" frying pan, heat oil over medium heat. Press garlic into pan, cook and stir until tender. Add roast: cook until browned on all sides. Place roast in Stoneware Baking Bowl; sprinkle with black pepper. Thickly slice onion and bell pepper; arrange over roast, along with mushrooms. Top with spaghetti sauce. Cover with deep dish Baker. Bake 2-2 1/2 hours or until roast is tender. Meanwhile, cook spaghetti according to package directions; drain. Place spaghetti on serving platter; cover to keep warm. Cut roast into thin slices; place on top of spaghetti. Spoon sauce over roast, grate Parmesan cheese over sauce.
Notes
Associated Recipes
Yield
Source
Robin