Country Pot Raost

Ingredients:

First Part of Cooking
4 garlic cloves
1 5-6 pound beef: chuck, sirloin or rib roast
3/4 cup all purpose flour
1/4 cooking oil
1 1/2 cup tomato juice
3 medium carrots
2 medium onions
2 cups sliced button mushrooms
1 cup thinly sliced celery
1/4 tablespoon kosher or sea salt
1/2 teaspoon fresh cracked black pepper
1 1/2 teaspoon dried oregano or 1 bunch of fresh oregano.

Second Part of Cooking
1/2 cup chopped onions
1/4 cup chopped green pepper
1 can (8 oz.) crushed tomato sauce
1 cup water
1 can (4 oz.) sliced mushrooms, drained
1 1/2 teaspoon salt
1 tablespoon pepper
1 package of fettuccine

First Part:
Crush garlic and rub onto the roast. Coat meat with flour. In a 7 - 8 quart Dutch oven, heat oil over medium high heat, brown meat evenly on all sides. Turn heat down to low and add tomato juice and the rest of the ingredients from first part up. Cover Dutch oven and simmer for about 4 hours, turning the meat carefully every 30 minutes. Careful not to burn the bottom of the pot too much, you may need to add a little more tomato juice as it cooks.

After 3 hours, carefully remove the meat from the pot and using either a hand blender in the pot or you can use a normal blender by adding all ingredients to the blender. Blend until fully blended, gravy will be thick, set aside in a separate container.

Second Part:
Saute onion, green pepper and garlic in Dutch oven until tender. Add tomato sauce and water; stir to blend. Return beef to pot. Add mushrooms, salt and pepper. Turn heat to low; cover pot and simmer ;about 1-1/2 hours. Add potatoes and carrots; cover and continue cooking 30 minutes or until tender. Cook paste and lay sliced pot roast on top of pasta with gravy from first part and serve with cooked vegetables.