Ingredients
2 tablespoons canola oil2 tablespoons butter1 boneless beef chuck roast (2 to 3 pounds)1 garlic clove, minced1 small onion, chopped2 teaspoons dried oregano1 teaspoon dried thyme1/2 teaspoon dried basil1/8 teaspoon ground cinnamon1-1/2 to 2 teaspoons salt1/2 teaspoon pepper3 cups hot water3 cans (6 ounces each) tomato paste1 pound spaghetti, cooked and drainedGrated Parmesan cheese, optional
Preparation
Heat oil and butter in a Dutch oven; brown roast on all sides. Remove and set aside.
Add the garlic, onion and seasonings to the pan. Cook slowly for about 5 minutes, stirring constantly. Stir in water and tomato paste. Return roast to Dutch oven and spoon sauce over it.
Cover and simmer for 2-1/2 to 3 hours or until the meat is tender. Remove roast; cut into slices. Serve with spaghetti and sauce. Sprinkle with Parmesan cheese if desired.
