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This recipe makes enough for twelve servings but you can always cut it in half if you don't need quite so much. This sauce needs to be refrigerator after you make it so all the fat will harden and then you can easily get rid of it so all you will be left with is that incredible sauce.

Let's Get Started!

The Ingredients To Gather:

• 2  Beef Chuck Roasts
• 2 jars Roasted Red Peppers
• 2 jars Artichoke Hearts
• 6  Sundried Tomatoes
• 2   Onions
• 28 ounces Beef Stock Or Beef Broth
• 2 Tablespoons Parsley Flakes
• 6 cloves Garlic
• 1 cup Wine
• 2 Tablespoons Flour
• Salt And Pepper, to taste
• 12 ounces Egg Noodles
• Fresh Parsley

The Step By Step Directions To Follow:

1. Preheat oven to 275 degrees.
2. Throw chuck roasts into pot. Pour on  roasted red peppers,  drained artichoke hearts, and tomatoes.  Add onions, garlic  and  broth,  place the lid on the pot and cook in the oven for four hours.
3. Remove the pot after four hours and use a fork to confirm that the meat is falling apart, tender.
4. Remove the peppers, artichokes, onions, garlic, and  tomatoes and place them in a separate container. Remove the meat and place it in another separate container. Cover the containers holding the veggies and meat and refrigerate them several hours or overnight. Place the lid on the pot and refrigerate it for several hours or overnight.
5. When you're ready to serve the roast, remove the meat and veggie bowls from the fridge and nuke them just to heat them up.
6. Cook egg noodles according to package directions.
7. Remove the pot from the fridge and  skim off the solidified fat from the top of the liquid. Discard the fat. Mix flour with 1/2 cup of the cooking liquid and set aside.
8. Add wine to the cooking liquid, bring it to a boil over high heat. Boil the liquid for several minutes, until it reduces by at least half. When bubbles appear all over the surface of the liquid, drizzle in a tablespoon or so of the flour paste. Check thickness:. If it's too thick, add some more broth or water.
9. Arrange  noodles on a  platter and arrange chunks of the meat and artichoke hearts and peppers all around the meat.
10. Spoon the gravy all over the top and sprinkle on  fresh parsley.

Enjoy!

This Italian Pot Roast is so good you may like even better than the traditional version. Have you tried this pot roast yet?

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Article Source: The Pioneer Woman