Italian Pot Roast
- 2 whole Beef Chuck Roasts
- 2 jars Roasted Red Peppers
- 2 jars Artichoke Hearts, Drained
- 6 whole Sundried Tomatoes (jarred)
- 2 whole Yellow Onions, Peeled And Quartered
- 28 ounces, fluid Beef Stock Or Beef Broth
- 2 Tablespoons Parsley Flakes
- 6 cloves Garlic, Peeled
- 1 cup Wine (red Or White)
- 2 Tablespoons Flour
- Salt And Pepper, to taste
- 12 ounces, weight Egg Noodles
- Fresh Parsley, Minced
- Produce
- Artichoke hearts (2 jars)
- Garlic (6 cloves)
- Parsley, Fresh (1)
- Parsley flakes (2 Tablespoons)
- Tomatoes, whole Sundried jarred (6)
- Yellow onions, whole (2)
- Meat
- Beef chuck, whole Roasts (2)
- Canned Goods
- Beef stock or beef broth (28 ounces, fluid)
- Cooking & Baking
- Flour (2 Tablespoons)
- Red peppers, Roasted (2 jars)
- Salt and pepper (1)
- Pasta & Grains
- Egg noodles (12 ounces)
- Beer, Wine & Liquor
- Wine, red Or White (1 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published October 22, 2012 (3 months ago).
207 people saved this recipe.
