Italian Pot Roast 1

By Cathie davidson

Lillian Schrage

Ingredients

• 2 1/2 pounds pot roast
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion, finely minced
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 2 small cans tomato paste
• 1 clove garlic, cut into quarters
• 1 clove garlic, minced
• 1 teaspoon thyme
• 1/4 teaspoon pepper
• 3 1/2 cups water

Preparation

Step 1

Make four slits in post roast and insert garlic quarters. Tie meat so that is will hold its shape. Heat oil and butter in a chicken fryer or dutch oven and brown meat slowly on all sides. Then remove from the pan and keep warm. Add minced garlic, onion, oregano, thyme, basil, salt, and pepper. Cook gently until onion is yellow. Then add tomato paste and water and bring to a full boil return meat to pan and lower heat. Cover and simmer meat slowly for about 2 hours turning meat occasionally. Serve with spaghetti. Would probably do well in crock pot all day also.