"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Italian Pot Roast Recipe

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This recipe for Italian Pot Roast, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, June 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 lbs Rump or Bottom Round
Salt
Pepper
Garlic Salt
Paprika
1 onion
2 cloves garlic
¼ bunch parsley
1 stalk celery
1 can 8 oz tomato sauce
1 can mushroom sauce
2 pinches each of thyme, marjoram, and rosemary
½ glass Zinfandel or Claret wine
1 package spaghetti noodles

Directions:
Directions:
Season meat with salt, pepper, garlic salt and paprika. Brown meat thoroughly and slowly add olive oil. When well browned, lift out of Dutch oven and add chopped vegetables to sauté. To this mixture add tomato sauce and mushroom sauce. Fill one of the empty cans with water and add to mixture as well. Add thyme, marjoram and rosemary. Preheat oven to 350 degrees and cook meat for about 2 ½ to 3 hours or until done. About ½ hour before the meal is done add the wine. Slice the meat when cooked, place over spaghetti noodles and add gravy.

Number Of Servings:
Number Of Servings:
4

 

 

 

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