Nana’s Italian-Style Pot Roast

INSTRUCTIONS

• 1 Preheat oven to 300°F. Season beef with 1 tablespoon each of the Seasoned Salt and black pepper. Heat olive oil in large oven-safe pot over medium-high heat on stove. Once oil is hot, add beef to pot and deeply brown on all sides, then remove from pot. Scrape bottom of pan to release browned bits and get flavor back into the oil.
• 2 Add onion to pot; sweat for a few minutes until they start to soften and turn golden. Add minced garlic and cook 1 minute. Add crushed tomatoes, tomato sauce, red wine and chicken stock. Stir in Italian seasoning, sugar, crushed red pepper, remaining 1/2 teaspoon of Seasoned Salt and 1/4 teaspoon of black pepper. Bring sauce to simmer. (Adjust Seasoned Salt and black pepper to taste as the sauce simmers.) Return browned short ribs to pot and cover with sauce. Cover pot and transfer to oven.
• 3 Braise 3 1/2 to 4 1/2 hours or until beef is cooked through, tender, and falling off the bone. Remove pot from oven and carefully skim oil off the top of the sauce and discard. Remove bones and discard.
• 4 Return pot to stovetop. Simmer over medium-low heat until sauce is thickened. Meanwhile, cook pasta according to package directions and drain well. Serve sauce and short ribs over cooked pasta. Garnish with parsley and Parmesan cheese, if desired.