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Recipe: Cacciatore Pot Roast

Main Dishes - Beef and Other Meats
CACCIATORE POT ROAST

1 (2-1/4 to 2 1/2 lbs.) boneless beef chuck pot roast
1 tablespoon olive oil
2 garlic cloves, pressed
Freshly ground black pepper
1 medium onion, sliced
1 medium green pepper, sliced
8 oz. fresh whole mushrooms
1 (28 oz.) jar spaghetti sauce
FOR SERVING:
1 pkg. (16 oz.) spaghetti, uncooked
Fresh Parmesan cheese, grated

Preheat oven to 350 degrees F.

Trim excess fat from roast; discard. In frying pan, heat oil over medium heat. Press garlic into pan; cook and stir until tender. Add roast; cook until browned on all sides.

Place roast in roasting pan; sprinkle with black pepper. Slice onions and bell pepper; arrange over roast along with mushrooms. Top with spaghetti sauce.

Cover and bake 2 to 2 1/2 hours or until roast is tender.

ABOUT 30 MINUTES BEFORE SERVING:
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. Skim any fat from top of spaghetti sauce. Spoon over roast. Grate Parmesan cheese over sauce.

Makes 6 servings
Adapted from unknown source
MsgID: 0818279
Shared by: Betsy at Recipelink.com
Board: What's For Dinner? at Recipelink.com
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