Mom`s Sicilian pot roast

GooseberryPatch family favorite recipes

Yield: 8 servings
Community Recipe from

Ingredients

  • 4 pound(s) rolled rump beef roast
  • 2 tablespoon(s) garlic-flavored olive oil
  • 2 28- ounce(s) cans whole tomatoes
  • 2 8- ounce(s) cans Italian tomato sauce
  • 1/2 cup(s) water
  • 1 tablespoon(s) garlic minced
  • 1 teaspoon(s) dried oregano
  • 1 teaspoon(s) dried basil
  • 1 teaspoon(s) dried parsley
  • 1 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1/4 cup(s) all-purpose flour optional
  • 2 cup(s) hot water optional

Preparation

  1. Brown roast slowly in oil over medium heat in Dutch oven. Add tomatoes, tomato sauce, water, garlic and seasonings to Dutch oven. Broing to boil; cover, reduce heat and simmer 2 1/2 hours or until tender. turning occasionallly.
  2. Cut roast into serving-sized slices. Return meat to Dutch oven, simmer, uncovered, 30 minutes. If sauce is not thick enough, combine flour mixture into sauce, a little at a time, until sauce thickens. To serve, place prepared pasta (rotini) on large serving platter. Top with sauce and sliced meat.
August 2012

This recipe is a personal recipe added by Melrose1954 and has not been tested or endorsed by MyRecipes.

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