MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marry Me Pot Roast
Categories: Beef, Vegetables, Wine, Herbs, Pasta
Yield: 8 servings

1 lg Onion; in large chunks
5 cl Garlic; smashed
1/2 c Beef stock
1 tb Oil from a jar of sundried
- tomatoes
4 lb Boneless chuck roast
1/2 c Dry red wine
1/2 c Julienned, oil-pack,
- sun-dried tomatoes
10 oz Jar roasted sweet red
- peppers; drained
1 ts Dried oregano
1 ts Dried thyme
1 ts Salt
1/2 ts Pepper
21 oz (2 cans) cream of mushroom
- soup; undiluted
16 oz Pappardelle pasta
Freshly grated Parmesan
- cheese; garnish
Fresh basil leaves; garnish

In a large crock pot, scatter onions and garlic cloves
in a layer. Pour in beef stock.

In a large skillet, heat sun-dried tomato oil to
medium-high heat. Add chuck roast; sear until golden
brown, 2-3 minutes per side. Transfer roast to the slow
cooker.

Pour red wine into the hot skillet; use a wooden spoon
to deglaze the pan, scraping the browned bits from the
surface. Pour the wine mixture over the roast.

Scatter sundried tomatoes and roasted red pepper strips
in the slow cooker. Sprinkle roast with oregano, thyme,
salt and pepper. Pour the cream of mushroom soup over
the roast. Cover; cook on low 7-8 hours or until the
meat is fall-apart tender.

Shortly before the roast is done, bring a large pot of
salted water to a boil; cook pappardelle pasta according
to package directions or until al dente. Drain; set
aside.

Transfer the roast to a cutting board; tent with foil.
With a slotted spoon, transfer vegetables from the
liquid to a small bowl. Whisk the liquid into a creamy
gravy. Stir the vegetables back into the gravy.

Shred the pot roast. Place portions of cooked pasta on
serving plates; place shredded pot roast on top. Ladle
gravy and vegetables on top; sprinkle with grated
Parmesan and fresh basil leaves. Serve immediately.

Nancy Mock, Southbridge, Massachusetts

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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