Cacciatore Pot Roast

Source: Jan Taylor

1 (2 1/4 to 2 1/2 pound) boneless beef chuck pot roast
1 tablespoon olive oil
2 garlic cloves, pressed
Freshly ground black pepper
1 medium onion, sliced
1 medium green pepper, sliced
8 ounces fresh whole mushrooms
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package spaghetti, uncooked
Fresh Parmesan cheese, grated

Preheat oven to 350 degrees F.

Trim excess fat from roast; discard. In frying pan, heat oil over medium heat. Press garlic into pan; cook and stir until tender. Add roast; cook until browned on all sides. Place roast in roasting pan; sprinkle with black pepper. Slice onions and bell pepper; arrange over roast along with mushrooms. Top with spaghetti sauce. Cover and bake 2 to 2 1/2 hours or until roast is tender.

Meanwhile, cook spaghetti according to package directions; drain. Place spaghetti on serving platter; cover to keep warm. Cut roast into thin slices; place on top of spaghetti. Skim any fat from top of spaghetti sauce. Spoon over roast. Grate Parmesan cheese over sauce.

Makes 6 servings.