Saturday, December 18, 2010

Another yummy winter dish...

It ends up something like this only over noodles.
 I forgot to get a picture of ours.



I don't know if this is really Sicilian, but it's definitely good.  I'm giving you my amended version (naturally) but I got the original recipe from Gooseberry Patch Keepsake Cookbook.

Mom's Sicilian Pot Roast

chuck roast
2 Tbsp. olive oil
2 cans petite diced tomatoes
1 small can tomato paste
1 Tbsp. minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. Italian seasoning
1 onion, chopped
3 medium carrots, sliced
1 1/2 tsp. salt
1/2 tsp. pepper
hot cooked noodles
Parmesan cheese.

Put all ingredients in a crock pot on low and simmer all day.  Towards the time you want serve it, break up the roast and make sure the carrots are done and it's the right consistency to put over noodles.  Add water or thicken with a little flour/water paste if needed.  Serve over noodles with Parmesan cheese.

I also made this.  I added about 1/4 cup of oil and doubled the salt.  It also didn't take quite all of the flour but that may be due to humidity issues (or, lack of humidity issues).

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