Hatties italian pot roast with noodles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chuck or rump Roast |
| 2 | tablespoons | Wesson oil |
| 2 | Cloves Garlic crushed ( 1/4 tsp. powder) | |
| 2 | mediums | Onions |
| 1½ | teaspoon | Oregano |
| 1 | teaspoon | Thyme |
| ½ | teaspoon | Basil leaves |
| ⅛ | teaspoon | Cinnamon |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Sugar |
| 2 | cans | (6 oz) Tomato Paste |
| 3 | cups | Water |
| 1 | pounds | Noodles |
| Grated Parmesan Cheese | ||
Directions
Brown meat in Wesson oil. Remove meat and lower heat. Add garlic and next 8 ingredients. Simmer 5 minutes being careful not to burn. Return meat. Mix Tomato Paste with water and pour over meat. Bring to full boil, lower heat and cover loosely. Simmer slowly 2-3 hours turning meat occasionally. When meat is tender cook noodles and drain. Slice Roast and arrange with overtop of the noodles. Cover with sauce and sprinkle with Parmesan Cheese and Chives.
Makes 6 Servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Suzanne" <suzanne@...> on Sep 26, 1997