Recipe of the Week
Pot Roast With Spaghetti
Courtesy of
Beverly Rossman


3 pounds beef arm or blade pot roast
1 8 ounce can (1 cup) seasoned tomato sauce
1 6 ounce can (2/3 cup) tomato paste
1/2 cup chopped onion
2 cloves garlic, minced
2 teaspoons oregano leaves
1 teaspoon thyme leaves
1/2 teaspoon basil leaves
1 teaspoon salt

7 ounces spaghetti, cooked & drained
Shredded Parmesan cheese


Trim excess fat from roast. Heat fat in Dutch oven. When you have about 2 tablespoons of melted fat, remove the trimmings. Brown meat nicely on all sides in the hot fat.

Combine tomato sauce, tomato paste, onion & seasonings. Pour over meat.

Simmer covered 2-1/2 to 3 hours or until tender. Remove meat to hot platter.

Simmer the sauce uncovered till of desired consistency. Skim off excess fat.

Serve the sauce with meat & hot cooked spaghetti.

Pass the Parmesan cheese.

Makes 8-9 servings.

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