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Pot Roast with Spaghetti

By: Ellen Cote

"My mother gave me this recipe some time ago. It's a winner in our family - kids especially seem to like the spaghetti. It's a different way to serve pot roast...and sure makes the house smell good when it's simmering! Everyone I've shared the recipe with has said how much they're enjoyed it."

Rate/Review | Read Reviews (3)

Prep Time:
25 Min

Cook Time:
2 Hrs 30 Min

Ready In:
2 Hrs 55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 tablespoons cooking oil
2 tablespoons butter or margarine
2 (2 pound) chuck roast
1 garlic clove, minced
1 small onion, chopped
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/8 teaspoon ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 cups hot water
3 (6 ounce) cans tomato paste
1 pound spaghetti, cooked and drained
grated Parmesan cheese

Directions

Heat oil and butter in a Dutch oven; brown roast evenly on all sides. Remove and set aside. Add garlic, onion and seasonings. Cook slowly for about 5 minutes, stirring constantly. Stir in water and tomato paste; blend well. Return roast to Dutch oven and spoon sauce over it. Cover and simmer for 2-1/2 to 3 hours or until the meat is tender. Remove roast; cut into slices. Serve with spaghetti and sauce. Sprinkle with Parmesan cheese if desired.