POT ROAST WITH SPAGHETTI

Pot Roast with Spaghetti image

My mother gave me this recipe some time ago. It's a winner in our family - kids especially seem to like the spaghetti. It's a different way to serve pot roast...and sure makes the house smell good when it's simmering! Everyone I've shared the recipe with has said how much they're enjoyed it.

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 6-8 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
2 tablespoons butter
1 boneless beef chuck roast (2 to 3 pounds)
1 garlic clove, minced
1 small onion, chopped
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/8 teaspoon ground cinnamon
1-1/2 to 2 teaspoons salt
1/2 teaspoon pepper
3 cups hot water
3 cans (6 ounces each) tomato paste
1 pound spaghetti, cooked and drained
Grated Parmesan cheese, optional

Steps:

Heat oil and butter in a Dutch oven; brown roast on all sides. Remove and set aside. , Add the garlic, onion and seasonings to the pan. Cook slowly for about 5 minutes, stirring constantly. Stir in water and tomato paste. Return roast to Dutch oven and spoon sauce over it. , Cover and simmer for 2-1/2 to 3 hours or until the meat is tender. Remove roast; cut into slices. Serve with spaghetti and sauce. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 473 calories, Fat 8g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 560mg sodium, Carbohydrate 58g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.