Pot Roast With Spaghetti

• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 boneless beef chuck roast (2 to 3 pounds)
• 1 garlic clove, minced
• 1 small onion, chopped
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/8 teaspoon ground cinnamon
• 1-1/2 to 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 cups hot water
• 3 cans (6 ounces each) tomato paste
• 1 pound spaghetti, cooked and drained
• Grated Parmesan cheese, optional

1. Heat oil and butter in a Dutch oven; brown roast on all sides. Remove and set aside.
2. Add the garlic, onion and seasonings to the pan. Cook slowly for about 5 minutes, stirring constantly. Stir in water and tomato paste. Return roast to Dutch oven and spoon sauce over it.
3. Cover and simmer for 2-1/2 to 3 hours or until the meat is tender. Remove roast; cut into slices. Serve with spaghetti and sauce. Sprinkle with Parmesan cheese if desired.

canola oil, butter, chuck roast, garlic, onion, oregano, thyme, basil, ground cinnamon, salt, pepper, water, tomato paste, parmesan cheese

Taken from www.tasteofhome.com/recipes/pot-roast-with-spaghetti/ (may not work)