Here’s a pot roast recipe I use often from Prevention magazine’s eat Smart guide.

Ingredients include 2lb beef top round, 8 large onions thinly sliced, 1 finely chopped carrot, 1/2 finely chopped celery rib, 2 tbsp chopped flat leaf parsley, 1 tsp rubbed sage, 1/4 tsp white peppercorns, 1 cup dry white wine, 1 tsp salt, 2 tsp tomato paste, 1lb rigatoni, grated parmesan cheese


Place the meat in a large, deep saucepan, or small dutch oven. Place carrots, onions, and celery over the meat. Add parsley, sage, and peppercorns. Add wine. Add 8 cups of cold water and salt. Bring liquid to a boil, then reduce heat and simmer for 3 to 3.5 hours. Turn the meat every 20 minutes to cook  it evenly.  Once done remove meat and set aside. Mix tomato paste into sauce remaining in the pot.

Cook pasta according to package directions. Divide among 8 bowls. Serve pasta with parmesan and thinly sliced pot roast. Enjoy.

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