Shelly's Recipe

ITALIAN STYLE POT ROAST SOUP

Category: Soups

3 to 4 lb chuck roast with bone cut into pieces
1 lb box Acini De Pepe (Very small pasta)
8 carrots peeled and cut into chunks
2 large yellow onions sliced
5 stalks celery cut into pieces
3 or 4 five cloves of garlic chopped
2 (15 oz) can dices tomatoes
1 (15 oz) can tomato sauce
1 tsp salt and pepper
1/2 tsp crushed red pepper flakes
6 quarts water
Freshly grated parmesan cheese

Place meat, vegetables, garlic tomatoes and tomato sauce in a large pot with the 6 quarts of water. Season with salt, pepper and red pepper flakes. Bring to a boil. Reduce heat and simmer for 2 to 3 hours until meat is tender. Toward the last half hour cook the pasta until al dente. Drain pasta add a little bit of butter and set aside.

With a slotted spoon remove meat. Trim fat, remove bone and shred the meat. Place meat back into pot. Place some pasta in a bowl and ladle in the soup. Top with parmesan cheese. I personally like a lot of cheese which makes the soup a little creamy.