Onion glazed pot roast

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NOTE: THIS TAKES AWHILE TO DO. SIMMER VERY LOW HEAT

2 1/2 lb. Roast of you choice(CHUCK ROAST WORKS BEST)
¾ tsp. salt
2 tbl flour
4 tbl olive oil
3 tbl butter
3 bay leaves
3 lb. Onion sliced thin
6 cloves garlic
1 tsp red pepper flakes
¼ tsp dried thyme
2 ½ cup white wine
¾ cup Marsala wine
6 ½ cup chicken stock

Flour and salt meat & brown 1 min. a side
Sauté onion in 1 tbl olive oil & 3 tbl butter, bay leaf, garlic, red pepper & thyme: 5min. On high heat. Add wines and bring to boil and cook 8 min on simmer.
Add meat & chicken stock boil & simmer 2 ½ hours turning every 1/2-hour covered. Remove from heat & reduce sauce by ½ (30 – 40 min)
Reheat in own sauce always serve sauce warm.

GARLIC MASHED POTATOES
2 lb. Potatoes
1 head garlic
1/8 tsp garlic power
¾ tea salt
¼ tea pepper
¾ tea aromat or ½ chicken bullion cube
3 tbl Parmesan cheese
¼ cup cream
Parsley to taste


Boil spuds, garlic and salt and reduce heat 15 – 20 min.
Add cheese, garlic power, aromat, pepper and mash.
Add cream over low heat. Add parsley.

BAKED PASTA WITH GRAVY
½ cup Romano cheese
½ cup Italian bread crumbs
½ cup fresh parsley
1 lb. pasta springs
2-½ cup sauce from onion glazed pot roast
Cook pasta
Heat sauce slowly add pasta.
Put in baking dish sprinkle bread crumbs then Romano cheese and parsley.
Bake 350 deg. Until top is brown and pasta is hot.