Italian Style Pot Roast

1. Set a Dutch oven over medium-high heat and let both the sides brown in hot oil.
2. Take a large bowl and mix together cheese, pizza sauce, tomatoes, Worcestershire sauce, oregano, garlic, salt, and pepper.
3. Transfer the mixture over meat. Cover the dish and sauté for 2 hours on medium heat. Turn the meat after every 30minutes.

4. Take away meat from the pan and let it slightly cool down.
5. From the pan juices, skim the fat. Measure the juices, and add water to the point that it is enough to make 6 cups.
6. Put liquid back into the Dutch oven. Combine together cornstarch and 3 tablespoons cold water; blend the mixture with pan juices.
7. Heat and stir till dense and boiling.
8. Piece down the meat thinly alongside the grain. Place it in the pot again, and then include mushrooms. Simmer for another half an hour.
9. Boil pasta in a large pot until tender and then drain the water.
10. Place meat slices on the top of hot noodles/pasta, and dispense some sauce over it.
11. Serve!

Trivia

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.