Recipe
Pot Roast Sunday Sauce
Time: 4 hours 20 minutes (20 minutes prep; 4 hours cooking)
Yield: A whole lotta sauce
| 1 (3–4 pound) beef chuck roast, cut into 4 chunks salt + black pepper, to taste 1 lb ground spicy Italian sausage 2 yellow onions, thinly sliced 6 cloves garlic, chopped 2 cups chopped carrots 1 cup chopped celery |
2 tbsp Italian seasoning 2 bay leaves 3 tbsp chopped fresh thyme 2 cans (28 ounce) San Marzano tomatoes 1 can (6 ounce) tomato paste 2 cups red wine 2 cups water |
Optional: 1 whole star anise
Preheat the oven to 325°F.
Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and black pepper. Roll the sausage into tiny meatballs and arrange around the roast.
Add the onions, garlic, carrots, celery, Italian seasoning, bay leaves, and thyme. Pour over the tomatoes, paste, wine, and water. Bring to a simmer.
Cover and roast for 3½ to 5 hours or until the meat is falling apart. Discard the star anise and bay leaves.
When ready to serve, cook the pasta according to package directions. Drain. Add the pasta back to the pot. Spoon over the Sunday sauce. Optionally, add cream, parmesan, and butter. Toss to combine.
Adapted from Half-Baked Harvest