Pot Roast of Beef with Spaghetti
4 to 5 pounds of bottom round of beef
1 pound of Italian spaghetti
2 quarts of canned tomatoes - 2 big cans
1/4 pound of beef suet
1 large onion - our family loves white onion
1 large green pepper ( bell pepper, green paprika)
2 slices of bacon
3 bay leaves
6 cloves
1 cupful of hot water
1 cup of Grated American cheese( for pot roast Monterey Jack type cheese works best)
1 pinch of kosher Salt or to taste
1 pinch of black ground pepper
First of all cut the beef suet up very fine and combine the suet with the bacon in the deep cast iron skillet and fry out the fat. Chop together the onion and green pepper until quite fine and then fry them in the fat generously. When the onion is beginning to brown and caramelize add the meat into the fat. Before the meat is seared, it muse be well flavored with salt and black pepper. Sear the beef turning it so that it will be well browned on all sides. Then add the hot water and the tomatoes into the skillet. The tomatoes should be put through a purée sieve, before adding to the sauce. Add the seasonings as you wish. Cover the skillet with the lid, turn the fire to the lowest and simmer the roast gently for three hours. My grandmother used to add those two teaspoonfuls of salt and a quarter of a teaspoonful of black pepper at the end of an hour and a half , i do not like the pot roast that spicy and spice the meat before I sear it in the skillet. Half an hour before the meat is finished, boilthe spaghetti till tender- al dente, and drain them well before it is put it into the sauce surrounding the meat. Cook spaghetti with the meat sauce for ten minutes. For serving put the meat on a platter and the sauce in a dish grating American cheese thickly over the top
This was the recipe of my grandmother Aunt Letitia Meyers from North Dakota.