No-Fuss Pot Roast served over your favorite Pasta. A great one-pot meal for a large family at dinner time.Difficulty: Easy
Cuisine American, Italian
Keyword Beef, Pasta
Method Oven
Prep Time 10 minutesminutes
Cook Time 3 hourshours
Sear & Sauté' Time 15 minutesminutes
Total Time 3 hourshours25 minutesminutes
Servings 6
Equipment
Large Duch Oven
Large Pasta Pot
INGREDIENTS
3Lbs.Rump Roast
Salt and Pepper
3TbsOlive Oil
2stalksCelery - chopped
1Carrot - chopped
1Onion - chopped
4clovesGarlic - minced
1cupRed Wine
1canTomatos - 28-oz crushed or diced
1cupWater
2Bay Leaves
1poundPasta Shells - uncooked
INSTRUCTIONS
Preheat the oven to 350 °F.
Season the Beef with Salt and Pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, 2 minutes per side. Don't forget edges.
Move the meat to the side (or remove it from the pot if convenient), add vegatables and brown , stirring occasionally, about 3 minutes.
Add the Garlic and cook for a 1 or 2 minutes longer. Add the Wine to deglaze the pot, scraping up the browned bits on the bottom.
Add the Tomatoes, Water and Bay Leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary.
Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the Pasta, give it a stir and cook until al dente. Drain.
To serve, shred meat with 2 forks. Serve over pasta,. Add plenty of sauce and vegetables, tossing them all together.