Categories: Beef 
      Yield: 8 servings 
  
           -From the Kitchen of 
           -Lawrence & Cindy Kellie 
      4 lb Beef chuck shoulder pot 
           -roast, boneless 
      2 tb Cooking fat 
           Salt 
           Pepper 
    1/2 c  Onion; chopped 
    1/2 c  Carrot 
    1/2 c  Celery 
      6 oz Tomato paste 
      8 oz Tomato sauce 
    1/2 c  Dry red wine 
      2    Beef bouillon cubes 
  1 1/2 c  Hot water; to dissolve above 
      1 ts Sugar 
      1 ts Basil 
    1/2 ts Oregano 
      1 lb Spaghetti; or thin noodles 
           Parmesan cheese; grated 
  
  1.  In a Dutch oven, or large pan with a tight-fitting cover, brown meat in 
  fat.  Season with salt and pepper and remove from pan. Pour off fat 
  drippings. 2. Add onion, carrots, and celery; cook until vegetables are 
  lightly browned, stirring often. 3. Add tomato paste, tomato sauce, wine, 
  bouillon, sugar, basil, and oregano; mix well. 4. Return meat to pan. Cover 
  and simmer for 2 1/2 to 3 1/2 hours, or until done. (Or cook in a 325F oven 
  for same amount of time.) 5. Turn meat once to cook it evenly throughout. 
  When done, remove meat to a platter and keep warm. Skim excess fat. 6. If 
  sauce is a little too thin, simmer, uncovered, until it is of desired 
  thickness.  Taste sauce and correct seasoning, if necessary, with salt and 
  pepper. 7. Meanwhile cook spaghetti and drain. Serve sauce over spaghetti 
  and sprinkle with Parmesan cheese. 8. Slice meat and spoon a little sauce 
  over it. 
   
  From the book given to me by Cookie.Lady: 
        The More-Beef-for-your-Money Cookbook 
        Mary Dunham 
        Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) 
  (((((Hugs and Happy Charring))))) 
   
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) 
   
  *** This is a reply to #200.  *** See also #202. From: Lawrence Kellie To: 
  All Msg #202, Jun-24-93 07:44:50 Subject: potroast