Italian Pot Roast

• 3 lb. lean chuck or rump roast
• 2 cloves garlic, crushed or 1/4 tsp. garlic powder
• 1 1/2 tsp. oregano
• 1 tsp. thyme
• 1 tsp. salt
• 1/2 tsp. sugar
• 3 c. water
• grated Parmesan cheese
• 2 Tbsp. vegetable oil
• 2 medium onions, chopped
• 1/2 tsp. basil leaves
• 1/8 tsp. cinnamon
• 1/4 tsp. black pepper
• 2 (6 oz.) cans tomato paste
• 1 lb. thin noodles
• chopped chives

1. Brown meat on all sides in oil.
2. Remove meat and lower heat. Add garlic and next 8 seasonings.
3. Simmer about 5 minutes.
4. Do not burn.
5. Return meat.
6. Mix tomato paste with water and pour over meat.
7. Bring to full boil.
8. Lower heat and cover loosely.
9. Simmer slowly about 2 to 3 hours, turning meat occasionally.
10. When meat is tender, cook noodles and drain.
11. Slice roast and arrange with noodles and cover with sauce.
12. Sprinkle with cheese and chives.

lean chuck, garlic, oregano, thyme, salt, sugar, water, parmesan cheese, vegetable oil, onions, basil, cinnamon, black pepper, tomato paste, thin noodles, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946774 (may not work)