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“Italian” Pot Roast

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, C, P
    MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. - 5 lb. pot roast, boneless

    2. 3 big garlic cloves, chopped

    3. 1 lg. onion, chopped

    4. 2 big (16 oz.) cans of Italian tomatoes, crushed (4 in. diameter by 5 in. high)

    5. 1 tbsp. fresh rosemary, chopped

    6. 1/2 tsp. dried thyme

    7. 1 tsp. dried oregano

    8. 3 to 4 tbsp. olive oil, extra virgin

    9. Fresh ground pepper and salt

    10. Gnocchi or other pasta

    Instructions Jump to Ingredients ↑

    1. Saute’ garlic and onion in olive oil until soft in large frying pan with lid. Then add pot roast and brown on each side (about 5 minutes a side). Grind pepper and salt on both sides. Can cover with lid. Add crushed tomatoes and herbs. Simmer for 3 1/2 to 4 hours until really tender. Slice meat and serve with Gnocchi and sauce over it all.

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