| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Beef roast; up to 3 |
| 1 |
lg |
Yellow onion; diced 3/4" |
| 2 |
c |
Beef broth |
| 1 |
lg |
Jar spaghetti sauce |
| 1/2 |
|
Red bell pepper; diced |
| 1/2 |
|
Yellow bell pepper; diced |
| 3 |
|
Cloves garlic; minced |
|
|
Salt and pepper to taste |
| 1 |
tb |
Fennel seeds |
INSTRUCTIONS
PROCEDURE:
1. In a Dutch oven, combine the roast, onion and beef broth. Cover and bake
in a 325 degree oven for 3 hours, or until beef falls into shreds when
pressed with a fork.
2. Remove beef from the oven and place on stove top. Turn heat on for a low
simmer.
3. Add spaghetti sauce, peppers, garlic and fennel seeds. Be sure there is
enough liquid to keep the beef moist. Mix all well and simmer, covered for
30 minutes. Serve immediately over home-style noodles, or alone.
Makes excellent sandwiches.
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