Italian Pot Roast

• 3 lb. lean chuck
• 2 Tbsp. Wesson oil
• 2 cloves garlic or 1/4 tsp. garlic powder
• 2 medium onions, chopped
• 1 1/2 tsp. oregano
• 1 tsp. whole thyme
• 1/2 tsp. basil leaves
• grated Parmesan cheese
• 1/8 tsp. cinnamon
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. sugar
• 12 oz. tomato paste
• 3 c. water
• 1 lb. thin noodles
• chopped chives

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=166574 (may not work)