INGREDIENTS:-

5 lb. pot roast, boneless
3 big garlic cloves, chopped
1 lg. onion, chopped
2 big (16 oz.) cans of Italian tomatoes, crushed (4 in. diameter by 5 in. high)
1 tbsp. fresh rosemary, chopped
1/2 tsp. dried thyme
1 tsp. dried oregano
3 to 4 tbsp. olive oil, extra virgin
Fresh ground pepper and salt
Gnocchi or other pasta

DIRECTIONS:-

Saute’ garlic and onion in olive oil until soft in large frying pan with lid. Then add pot roast and brown on each side (about 5 minutes a side). Grind pepper and salt on both sides. Can cover with lid. Add crushed tomatoes and herbs. Simmer for 3 1/2 to 4 hours until really tender. Slice meat and serve with Gnocchi and sauce over it all.

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