Spaghetti Roast or Pot Roast Italiano

I found this recipe in The Millennium Cookbook, The Future Shines with Beta Sigma Phi under the name Spaghetti Roast. Sometimes, I call it Pot Roast Italiano. I made a couple of changes to the original recipe.



1 4-6 lb rump roast (I have also used pork shoulder for picnic instead of beef)
Flour
4 tablespoons oil
1 lb spaghetti
Chopped parsley

Sauce:

4 (15 oz) no salt-added tomato sauce
4 (4 oz) cans mushrooms, drained
4 tablespoons Worcestershire sauce
4 teaspoons A. 1. steak sauce
1- 2 teaspoons Tabasco sauce or to taste
4 garlic cloves, chopped
2 cups red wine
1 cup water

Mix the sauce ingredients.

Roll the roast in flour, coating well. Brown in hot oil in a 6-quart roasting pan or Dutch oven. Pour the sauce over the roast. Bake covered at 200 F for 5 hours or until roast is tender. Slice the meat.

Serve over hot spaghetti and sprinkle with fresh chopped parsley.