3 lbs. boneless pot roast
2 tbsp. oil
1 (8 oz.) can stewed tomatoes
1 (8 oz.) can pizza sauce
1/4 c. Parmesan cheese
2 tsp. Worcestershire sauce
1 clove garlic, minced
1 tsp. oregano
1/4 tsp. pepper
1 c. sliced mushrooms
Water
2 tbsp. cornstarch
2 tbsp. cold water
8 oz. hot cooked spinach noodles

Brown meat on all sides in hot oil. In a bowl, combine next 8 ingredients. Pour over meat; cover and simmer covered 5 minutes longer. Remove meat from pan. Skim fat from pan juices. Add water to pan juices to equal 3 cups of liquid. Return to pan. Blend cornstarch and cold water, stir into pan juices. Cook and stir until thick and bubbly. To serve, slice meat across grain. Place meat slices over hot noodles. Pour sauce over meat. Yields: 6 to 8 servings.