Sunday Sauce Pot Roast (Print Version)
# Ingredients:
→ Meat
01 -
1 pound ground spicy Italian sausage
02 -
1 (2-3 pound) beef chuck roast, divided into 4 pieces
→ Vegetables & Aromatics
03 -
1 cup chopped celery
04 -
1 cup diced carrots
05 -
6 cloves garlic, minced
06 -
2 yellow onions, sliced thinly
→ Sauce Base
07 -
2 cups dry red wine
08 -
1 (6 ounce) can of tomato paste
09 -
2 (32 ounce) cans of crushed San Marzano tomatoes
10 -
1 whole star anise (optional)
→ Seasonings
11 -
2 tablespoons fresh thyme, chopped
12 -
2 dried bay leaves
13 -
Salt and black pepper to taste
14 -
2 tablespoons of Italian seasoning blend
→ Finishing
15 -
4 tablespoons salted butter
16 -
1 cup heavy cream
17 -
1 pound of rigatoni noodles
18 -
1 cup of grated parmesan cheese
# Instructions:
01 -
Turn oven on to 325°F. Sprinkle salt and pepper over the chuck roast, then place it in a Dutch oven. Shape sausage into small balls and scatter them around the roast.
02 -
Add the onions, garlic, carrots, celery, and seasonings. Pour in the crushed tomatoes, red wine, tomato paste, water, and the optional star anise. Drop in a parmesan rind if you have one.
03 -
Cover the Dutch oven and roast for 3½ to 5 hours, or until the meat falls apart. Pull the meat with a fork right in the sauce. Remove the star anise and bay leaves before serving.
04 -
Boil the pasta as per package. Once drained, add it back into the pot with the sauce, cream, parmesan, and butter. Mix thoroughly so everything gets coated.
# Notes:
01 -
Made for slow cooking on a relaxing day
02 -
Parmesan rind adds a rich, cheesy depth if you have it
03 -
Pairs beautifully with a simple green salad and crusty bread