Italian Beef Pot Roast Italian

Ingredients

• 1 boneless beef chuck shoulder, arm or blade pot roast (3-4 lbs.)
• 1 Tbsp. olive oil
• 3 cloves garlic, crushed
• 1 jar (26 to 28 oz.) prepared thick and chunky spaghetti sauce
• 1/2 tsp. crushed red pepper (optional)
• 6 cups uncooked farfalle (bow tie) or mostaccioli pasta
• 1 package (10 oz.) frozen peas
• 2 Tbsp. cornstarch, dissolved in 1/4 cup water
• grated parmesan cheese

Instructions

In large Dutch oven, heat oil over medium heat until hot. Add beef pot roast; brown evenly, adding garlic to pan while browning second side of roast. Pour off drippings. Stir in spaghetti sauce and pepper, if desired. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-3/4 to 2-3/4 hours or until beef is fork tender.

Meanwhile cook pasta according to package directions, stirring peas into pasta water during last 5 minutes of cooking time. Keep warm.

Remove pot roast; keep warm. Skim off fat from cooking liquid. In same pan, combine cooking liquid and cornstarch mixture. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly.

Arrange pasta mixture on serving platter. Carve pot roast into 1/4-inch thick slices; arrange over pasta. Spoon some of sauce over top; sprinkle with cheese, as desired. Serve with remaining sauce.

Suggestions

Cook extra pasta and use for meals during the week. Cook, rinse, toss with small amount of oil. Place in zip top bag. Microwave to reheat.

Nutritional Information

Nutrition information per serving using beef chuck shoulder or arm pot roast: 434 calories; 36 g protein; 42 g carbohydrate; 13 g fat; 5.4 mg iron; 487 mg sodium; 87 mg cholesterol.