Italian Pot Roast

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Penzeys

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Ingredients

1 31/2-4 lb. boneless chuck roast

3 TB. olive oil

1-2 tsp. salt, to taste

1/2-2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste

3 oz. chopped pancetta

1-2 medium onions, chopped

4-5 cloves garlic, minced

1 Cup red wine

2 Cups beef broth (2 cups water and 11/2 tsp. BEEF SOUP BASE)

2 Cups peeled, chopped tomatoes or 1 28-oz. can Italian tomatoes

1 Cup sliced carrots

1/2 Cup sliced celery

5-6 oz. button mushrooms, cooked in butter or olive oil until softened

1 medium onion, quartered

2-3 TB. chopped fresh Italian flat leaf parsley

1 tsp. ITALIAN HERB MIX

4-5 large potatoes, peeled and quartered

11/2 lbs. ground chuck

1 lb. bulk hot Italian sausage

2 medium onions, chopped

2 15-oz. cans red beans, drained

1 15-oz. can pinto beans, drained

1 15-oz. can garbanzo beans, drained

2 15-oz. cans tomato sauce

5 chopped tomatoes or 2 15-oz. cans chopped tomatoes

4 cloves garlic, chopped

2 medium sweet peppers (bell peppers), chopped

2 jalapeƱo peppers or other hot peppers, chopped

1/2 Cup chopped celery (1 stalk)

2 tsp. GROUND CUMIN

1 can beer

1/2 Cup MEDIUM HOT CHILI POWDER

2 tsp. salt

1/4 Cup brown sugar

1/2 Cup masa harina

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