NANA'S ITALIAN POT ROAST

Nana's Italian Pot Roast image

Provided by @MakeItYours

Number Of Ingredients 14

2 pounds pot roast, beef shanks or short ribs
Salt and pepper to taste
3 tablespoons extra virgin olive oil
1 1/2 cups chopped onion
2 tablespoons minced garlic
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1/3 cup red wine
1 cup chicken stock
2 tablespoons Italian seasoning and herbs
2 tablespoons granulated sugar
1/2 teaspoon crushed red pepper flakes
1 pound rigatoni pasta
Garnish: chopped parsley and parmesan cheese

Steps:

Preheat oven to 300 degrees.
Liberally season both sides of beef with salt and pepper. Don't be shy. They will need lots of flavor.
Add olive oil to large pot over medium high heat on stove.
Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot.
Scrap the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden.
Add in minced garlic and only cook for 1 minute.
Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer.
Lastly return browned beef to pot and submerge in the sauce.
Bake covered for 3½- 4½ hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef.
Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce.
Cook pasta according to instructions on package and drain.
Serve completed gravy by adding pasta to serving platter, topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.