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Italian Roast Beef Dinner
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By Wendy Louise with Mary Ann Koopmann
Posted July 23rd, 2007
This article is reprinted with permission from Offerings from the Oven, by MaryAnn Koopmann, (2006, Sourcebooks, Inc.)
Offerings from the Oven
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Servings: 10
Author Notes:

If you like simple to prepare, down home, Midwest church supper type foods; this is a worthy collection. You won't find anything fancy or gourmet, but rather simple foods that will put your oven to practical use making family friendly fare.

This is a deliciously different Italian-style main dish.

Ingredients: 1 (3 to 4 pound) boneless rump roast
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 can (4.5 ounce) sliced mushrooms, drained
1 medium onion, diced
1 can (15 ounce) spaghetti sauce (or click to make your own)
1/4 cup beef broth
hot cooked pasta of choice, at serving time
Instructions:

Preheat oven to 325°F.

Cut the roast in half. Combine salt, garlic powder, and pepper; and evenly rub over roast. Place in a casserole dish. Top with mushrooms and onion. Combine the spaghetti sauce and broth; pour over meat and vegetables. Cover and bake for 3 1/2 hours, or until meat is fork tender. Slice roast; serve over pasta of choice with pan juices.



 

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