Cacciatore Pot Roast

Possibly the easiest, most tender pot roast you've ever tasted. Top boneless beef chuck with garden fresh vegetables and your favorite spaghetti sauce, then bake until fork-tender.


  • 1   boneless beef chuck pot roast (2 1/4-2 1/2 pounds)
  • 1 tablespoon olive oil
  • 2   garlic cloves, pressed
  •  Freshly ground black pepper
  • 1 medium onion, sliced
  • 1 medium green bell pepper, sliced
  • 8 ounces fresh whole mushrooms
  • 1 jar (28 ounces) spaghetti sauce
  • 1 package (16 ounces) spaghetti, uncooked
  •  Fresh Parmesan cheese, grated


  1. Preheat oven to 350°F. Trim excess fat from roast; discard. In (10-in.) Sauté Pan, heat oil over medium heat 1-3 minutes or until shimmering. Using Garlic Press, press garlic into Pan; cook and stir until tender. Add roast; cook until browned on all sides. Place roast in Stoneware Baking Bowl; sprinkle with black pepper. Using Vario-Slicer, thickly slice onion and bell pepper; arrange over roast along with mushrooms. Top with spaghetti sauce. Cover with Deep Dish Baker. Bake 2-2 1/2 hours or until roast is tender. Meanwhile, cook spaghetti according to package directions; drain. Place spaghetti on serving platter; cover to keep warm. Cut roast into thin slices; place on top of spaghetti. Using Magic Mop, skim any fat from top of spaghetti sauce in Baker. Spoon over roast. Using Rotary Grater, grate Parmesan cheese over sauce. 


  • 6  servings

Nutrients per serving:

Approximately 820 calories and 24 grams of fat per serving

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