Wednesday, October 30, 2013

Italian Pot Roast

Well the holidays have come upon us and I don’t know about you, but I love a good cook and run recipe!  In addition to if it makes a fabulous first over, I am even happier. So here is a recipe that covers all of the above.

Italian Pot Roast Ingredients:One four-pound Beef Brisket
2 Sixteen ounce Cans of Stewed Tomatoes
One  32 oz. Large Jar of Marinara Sauce with Basil and Garlic
3 Tablespoons Olive Oil
2 teaspoons’ Salt
2 teaspoons’ Pepper
2 Cups of Merlot wine
One cup Water
Three tablespoon sugar

Preheat the oven to 350 degrees
Take a Dutch oven and put Olive Oil heat until warm
Salt and Pepper Brisket on both Sides
Place in Dutch oven and brown on both sides.

Next add Merlot wine

Next add Stewed tomatoes and Marinara Sauce

Next place 1 cup of water and Sugar in marinara sauce Jar and Shake until bottle is clean then pour into Dutch Oven.

Cook for 2 hours 30 minutes. Remove from oven and cook pasta  Pasta noodles .

Remove layer of fat and discard.

Next Slice thinly while you boil your gluten free pasta.

Then serve with Sauce  and Pasta.

Enjoy and Bon Appetit

Sheila Fretz


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