Apple Butter Roast With Tricolor Farfelle

• 1 Medium Sized Chuck Roast
• 1 Jar of Apple Butter (You may not use it all, it is totally up to you.)
• 3 or 4 Apples (doesnt matter what kind.), Peeled, Cored, and cut into 1" pieces
• 1 1/2 to 2 pounds new red potatoes cut into 1" pieces
• 6 Good Sized Carrots, cut into 1" pieces

1. Preheat oven for 350 degrees.
2. Unwrap your roast and pat it dry with paper towels. I do this so the apple butter gets as close to the meat as possible.
3. Rub the apple butter all over the roast, I actually spiced it with chili powder, cumin, garlic powder, and S&P. You can use your own preferences here.
4. Arrange your apples, carrots, and potatoes, I actually had some rub left I tossed the them in.
5. Cover with foil and roast until done, mine actually took about 3 hours.
6. When your roast is done drain the juices and separate the apples from the potatoes and carrots and set aside.
7. Now for the pasta! Put a cover pot of salted water on to boil. I like my water to taste like the ocean, it saves on the salting later.
8. While your water is heating, cut your roast into about 1/4" cubes and set aside.
9. Mash the apples that were softened during cooking and integrate with the juice you drained off the meat. I also added a little extra apple butter to this to thicken it up.
10. Add your meat and sauce to a sauce pan and over low heat to allow the flavors to get to know one another.
11. Once your pasta is done drain off the water reserving a little (you may need it to thin the sauce) and mix with the sauce.
12. If the sauce is a little thick add some of the pasta water about a teaspoon at a time.
13. Serve Immediately and Enjoy!!

roast, apple butter, apples, new red potatoes, carrots

Taken from food52.com/recipes/12060-apple-butter-roast-with-tricolor-farfelle (may not work)