Braised Greek Pot Roast and Spaghetti

Ok. This dish is serious. It’s rich. Really rich. But my goodness is it delicious.

This is my mother-in-law Tula’s recipe. She came over and made this last week and then split it up amongst the boys (have I ever told you that Pete is the oldest of three boys? Tula is a saint).

There is nothing like moms cooking, right? Pete was in heaven with a big old bowl of this stuff. Well, lets not lie. I was in heaven too.

Braised Greek Pot Roast and Spaghetti

The stories from Pete about when he lived at home and his mom would cook for the boys in high school are legendary. It is actually the stories from his highschool friends that are more accurate, because they had better outside perspective. Our friend Scott said that ifthey would go to Pete’s house for lunch in Highschool, that they would get huge mound of homemade pasta. And then there would be vegetables and an enormous T-bone steak. For each boy. And that was normal. Crazy, huh!? Needless to day that everyone loved to go to Pete’s house.

Braised Greek Pot Roast and Spaghetti

And this was really made for my brother-in-law, but we mooched some since it was made in our kitchen. And I am soooo glad I did. It was bubbling and simmering all day and our house smelled so good. Our mail lady even said something when she was at our door. It’s just that kind of dish.

Braised Greek Pot Roast and Spaghetti

I feel like I would normally post a rich braised dish like this in November or February or some other stormy month, but I just couldn’t wait until the fall. You need to have this right now.

Braised Greek Pot Roast and Spaghetti
Plus- there was basically like a hurricane in Seattle yesterday, so I am going to call it close enough. I hope you enjoy this!

To make Braised Greek Pot Roast and Spaghetti, this is what you do:

Melt the butter and the 2 tbs of oil in a large heavy pot over medium heat. Salt and Pepper the meat generously. Coat the meat lightly with flour and shake off the excess. Sear the meat on all sides until golden brown. Remove the meat from the heavy pot and set aside.

Add the ¼ cup of olive oil and the onions to the skillet and cook until translucent. Add the garlic and sauté 2 minutes further. Transfer the meat back to the large heavy pot. Add the tomatoes, red wine and 1/3 cup fresh minced parsley
Simmer covered on lowest heat for 3-4 hours or until meat is falling apart. Remove from the heat and let sit about 15 minutes with the top off.

Braised Greek Pot Roast and Spaghetti

Skim the fat (which will have come to the surface) and discard. Season to taste.
Boil the spaghetti to al dente according to the package directions. Reserve ½ cup of pasta water before you drain. Melt the 3 Tablespoons of butter to a golden brown. Add the spaghetti and the pasta water. Stir to coat the pasta. Season well with kosher salt and black pepper.

Braised Greek Pot Roast and Spaghetti

Serve the braised pot roast and sauce over the spaghetti. Garnish with the parmesan and the parsley. Serve Immediately.

Braised Greek Pot Roast and Spaghetti

Braised Greek Pot Roast and Spaghetti

Recipe: Braised Greek Pot Roast and Spaghetti

Ingredients

  • -2 tablespoons of butter
  • -2 tablespoons olive oil
  • -5lbs beef loin tri tip, cut into 5 pieces
  • -salt and pepper
  • -¼ cup olive oil
  • -1 yellow onion, finely chopped
  • -4 cloves garlic, minced
  • -1 bay leaf
  • -28 ounces crushed tomatoes
  • -1 cup red wine
  • -1/3 cup fresh minced parsley
  • -Kosher salt and black pepper
  • -1 lb spaghetti
  • -3 Tbs butter
  • -Parmesan Cheese, finely shredded for serving
  • -Fresh Parsley, minced for garnish

Instructions

  1. 1. Melt the butter and the 2 tbs of oil in a large heavy pot over medium heat.
  2. 2. Salt and Pepper the meat generously. Coat the meat lightly with flour and shake off the excess.
  3. 3. Sear the meat on all sides until golden brown.
  4. 4. Remove the meat from the heavy pot and set aside.
  5. 5. Add the ¼ cup of olive oil and the onions to the skillet and cook until translucent.
  6. 6. Add the garlic and sauté 2 minutes further.
  7. 7. Transfer the meat back to the large heavy pot.
  8. 8. Add the tomatoes, red wine and 1/3 cup fresh minced parsley
  9. 9. Simmer covered on lowest heat for 3-4 hours or until meat is falling apart. Remove from the heat and let sit about 15 minutes with the top off.
  10. 10. Skim the fat (which will have come to the surface) and discard. Season to taste.
  11. 11. Boil the spaghetti to al dente according to the package directions. Reserve ½ cup of pasta water before you drain.
  12. 12. Melt the 3 Tablespoons of butter to a golden brown. Add the spaghetti and the pasta water. Stir to coat the pasta. Season well with kosher salt and black pepper.
  13. 13. Serve the braised pot roast and sauce over the spaghetti. Garnish with the parmesan and the parsley. Serve Immediately.

Preparation time: 10 minute(s)

Cooking time: 4 hour(s)

Number of servings (yield): 8

 

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Categorized: Dinner, Pasta
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Braised Greek Pot Roast and Spaghetti

Ok. This dish is serious. It’s rich. Really rich. But my goodness is it delicious.

This is my mother-in-law Tula’s recipe. She came over and made this last week and then split it up amongst the boys (have I ever told you that Pete is the oldest of three boys? Tula is a saint).

There is nothing like moms cooking, right? Pete was in heaven with a big old bowl of this stuff. Well, lets not lie. I was in heaven too.

Braised Greek Pot Roast and Spaghetti

The stories from Pete about when he lived at home and his mom would cook for the boys in high school are legendary. It is actually the stories from his highschool friends that are more accurate, because they had better outside perspective. Our friend Scott said that ifthey would go to Pete’s house for lunch in Highschool, that they would get huge mound of homemade pasta. And then there would be vegetables and an enormous T-bone steak. For each boy. And that was normal. Crazy, huh!? Needless to day that everyone loved to go to Pete’s house.

Braised Greek Pot Roast and Spaghetti

And this was really made for my brother-in-law, but we mooched some since it was made in our kitchen. And I am soooo glad I did. It was bubbling and simmering all day and our house smelled so good. Our mail lady even said something when she was at our door. It’s just that kind of dish.

Braised Greek Pot Roast and Spaghetti

I feel like I would normally post a rich braised dish like this in November or February or some other stormy month, but I just couldn’t wait until the fall. You need to have this right now.

Braised Greek Pot Roast and Spaghetti
Plus- there was basically like a hurricane in Seattle yesterday, so I am going to call it close enough. I hope you enjoy this!

To make Braised Greek Pot Roast and Spaghetti, this is what you do:

Melt the butter and the 2 tbs of oil in a large heavy pot over medium heat. Salt and Pepper the meat generously. Coat the meat lightly with flour and shake off the excess. Sear the meat on all sides until golden brown. Remove the meat from the heavy pot and set aside.

Add the ¼ cup of olive oil and the onions to the skillet and cook until translucent. Add the garlic and sauté 2 minutes further. Transfer the meat back to the large heavy pot. Add the tomatoes, red wine and 1/3 cup fresh minced parsley
Simmer covered on lowest heat for 3-4 hours or until meat is falling apart. Remove from the heat and let sit about 15 minutes with the top off.

Braised Greek Pot Roast and Spaghetti

Skim the fat (which will have come to the surface) and discard. Season to taste.
Boil the spaghetti to al dente according to the package directions. Reserve ½ cup of pasta water before you drain. Melt the 3 Tablespoons of butter to a golden brown. Add the spaghetti and the pasta water. Stir to coat the pasta. Season well with kosher salt and black pepper.

Braised Greek Pot Roast and Spaghetti

Serve the braised pot roast and sauce over the spaghetti. Garnish with the parmesan and the parsley. Serve Immediately.

Braised Greek Pot Roast and Spaghetti

Braised Greek Pot Roast and Spaghetti

Recipe: Braised Greek Pot Roast and Spaghetti

Ingredients

  • -2 tablespoons of butter
  • -2 tablespoons olive oil
  • -5lbs beef loin tri tip, cut into 5 pieces
  • -salt and pepper
  • -¼ cup olive oil
  • -1 yellow onion, finely chopped
  • -4 cloves garlic, minced
  • -1 bay leaf
  • -28 ounces crushed tomatoes
  • -1 cup red wine
  • -1/3 cup fresh minced parsley
  • -Kosher salt and black pepper
  • -1 lb spaghetti
  • -3 Tbs butter
  • -Parmesan Cheese, finely shredded for serving
  • -Fresh Parsley, minced for garnish

Instructions

  1. 1. Melt the butter and the 2 tbs of oil in a large heavy pot over medium heat.
  2. 2. Salt and Pepper the meat generously. Coat the meat lightly with flour and shake off the excess.
  3. 3. Sear the meat on all sides until golden brown.
  4. 4. Remove the meat from the heavy pot and set aside.
  5. 5. Add the ¼ cup of olive oil and the onions to the skillet and cook until translucent.
  6. 6. Add the garlic and sauté 2 minutes further.
  7. 7. Transfer the meat back to the large heavy pot.
  8. 8. Add the tomatoes, red wine and 1/3 cup fresh minced parsley
  9. 9. Simmer covered on lowest heat for 3-4 hours or until meat is falling apart. Remove from the heat and let sit about 15 minutes with the top off.
  10. 10. Skim the fat (which will have come to the surface) and discard. Season to taste.
  11. 11. Boil the spaghetti to al dente according to the package directions. Reserve ½ cup of pasta water before you drain.
  12. 12. Melt the 3 Tablespoons of butter to a golden brown. Add the spaghetti and the pasta water. Stir to coat the pasta. Season well with kosher salt and black pepper.
  13. 13. Serve the braised pot roast and sauce over the spaghetti. Garnish with the parmesan and the parsley. Serve Immediately.

Preparation time: 10 minute(s)

Cooking time: 4 hour(s)

Number of servings (yield): 8

 

Recipe by Heather Christo (http://heatherchristo.com)