Pot Roast, Italian Style

• 4 pounds beef chuck roast shoulder, boneless
• 2 tablespoons lard for cooking
• 1 x salt
• 1 x black pepper
• 1/2 cup onions chopped
• 1/2 cup carrots
• 1/2 cup celery
• 6 ounces tomato paste
• 8 ounces tomato sauce
• 1/2 cup red wine dry
• 2 each beef bouillon cubes
• 1 1/2 cups water to dissolve above, hot
• 1 teaspoon sugar
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1 pound spaghetti or thin noodles
• 1 x parmesan, parmigiano-reggiano cheese, grated grated

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
2. Season with salt and pepper and remove from pan.
3. Pour off fat drippings.
4. Add onion, carrots, and celery; cook until vegetables are lightly browned, stirring often.
5. Add tomato paste, tomato sauce, wine, bouillon, sugar, basil, and oregano; mix well.
6. Return meat to pan.
7. Cover and simmer for 2 1/2 to 2 1/2 hours, or until done.
8. (Or cook in a 325F (160C) oven for same amount of time.)
9. Turn meat once to cook it evenly throughout.
10. When done, remove meat to a platter and keep warm.
11. Skim excess fat.
12. If sauce is a little too thin, simmer, uncovered, until it is of desired thickness.
13. Taste sauce and correct seasoning, if necessary, with salt and pepper.
14. Meanwhile cook spaghetti and drain.
15. Serve sauce over spaghetti and sprinkle with Parmesan cheese.
16. Slice meat and spoon a little sauce over it.

shoulder, lard for cooking, salt, black pepper, onions, carrots, celery, tomato paste, tomato sauce, red wine, water, sugar, basil, oregano, thin noodles, parmesan

Taken from recipeland.com/recipe/v/pot-roast-italian-style-40535 (may not work)