Delicious and filling, hearty pot roast gets a flavorful boost from homemade marinara sauce.
- Makes: 8-10 servings
- Prep Time: 1 hour
- Cook Time: 5-6 hours
- Difficulty Rating: Intermediate
- Recipe Created By: Mary Carter
- 2 ½-3 pounds beef pot roast
- 6 tablespoons olive oil, divided
- 6-8 cups beef stock
- 1 large onion, diced
- 2 cups carrots, julienned
- 2 cups celery, diced
- 8 cloves garlic, minced
- 24 ounces tomato sauce
- 29 ounces (2 cans) petite diced tomatoes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons brown sugar
- ½ teaspoon red pepper flakes
- 1 cup red wine, optional
- ⅓ cup fresh basil, chopped
- 1 pound spaghetti (or other favorite pasta)
- Rinse and pat dry the pot roast. In a large, heavy pan, sear the roast on both sides in 3 tablespoons of olive oil. When brown on each side, cover well with stock. Stir occasionally over low heat for about 3 hours, until very tender. Make sure to keep the roast covered with liquid throughout. When meat is very tender, remove from heat and allow to cool. Reserve the stock.
- In the heavy pan, saute the onion in remaining 3 tablespoons of olive oil. When translucent, add the carrots, celery and garlic. Add reserved stock, tomato sauce, tomatoes, salt, red pepper flakes, brown sugar, black pepper and wine, if using. Simmer and stir occasionally for about 2 hours, until reduced by about one-third.
- Trim and roughly chop beef. Add to vegetable sauce and stir. Season to taste and stir occasionally over low heat for about another hour. Add basil and adjust seasonings to taste.
- Prepare spaghetti or pasta of choice until al dente. Serve sauce over pasta with plenty of grated Parmesan.
Tips & Notes
The sauce in this recipe freezes well. It makes a big batch and is nice to have it prepared and ready in the freezer.