Italian Pot Roast

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Executive Chef
Jun 3, 2004
Italian Pot Roast


4 pounds lean chuck roast
4 garlic cloves, crushed
4 medium onions, chopped
3 Tablespoons olive oil
4 (6 oz) cans tomato paste
6 cups water
1-1/2 pounds thin noodles
Grated Parmesan cheese
Chopped chives, preferably fresh
Flour to roll meat in, before browning
1 Tablespoon oreagano
2 teaspoons thyme
1 teaspoon and 6 whole freash basil leaves
1/4 teaspoon cinnamon
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon sugar


Mix tomato paste with water in a bowl. Add all herbs and spices, mix well, and set aside.

Roll meat in flour and then brown meat slowly on all sides in hot olive oil. Remove meat and lower heat.

Add garlic and onion, saute about 5 minutes, being careful not to burn garlic.

Return meat to pot. Pour tomato/herb/water mixture over meat.

Bring to full boil, then lower heat and cover loosely. Simmer slowly about 3-4 hours, turning meat occasionally.

When meat is tender, cook noodles and drain. Slice meat, arrange over noodles, and cover with sauce. Sprinkle with cheese and chives as desired

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