- 1 package egg noodles
- 3 tablespoon of water
- 2 cloves garlic, minced
- 4 tsp Worcestershire sauce
- 3 tbsp cornstarch
- 1/2 cup grated parmesan cheese
- 1/2 pound fresh mushrooms, sliced
- 1 1/2 cups pizza sauce
- 1/2 tsp ground black pepper
- 1 can stewed tomatoes
- 2 tsp Dried oregano
- 2 tbsp vegetable oil
- 2 tsp salt
- 3 1/2 pounds boneless chuck roast
How to Make Italian Style Pot Roast
French expats to the United States are known for a cooking technique called à l'étouffée for kneading meat. Their impact through New Hampshire and Maine can be viewed as a reliable proof for the origin of pot roast.
In New Orleans, the daube was a famous dish. An early cook book titled The Yankee Cook Book, by Imogene Wolcott has a method of making pot roast that incorporates raisins alongside other customary ingredients!
Italian style pot roast obviously came later when Italian culinary style gained popularity and was then linked with numerous cuisines around the world.