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
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