Italian Swiss Steak

• 1 3-4 pound chuck roast
• 2 14.5 ounce cans of Hunts Fire Roasted diced tomatoes
• 1 small onion, roughly diced
• 2 tablespoons Hunts tomato paste
• 2 heaping teaspoons chopped garlic
• 1 teaspoon salt (optional)
• 1 teaspoon pepper
• ½-1 cup diced red or green peppers (optional)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 to 1½ cups grated mozzarella cheese
• ½ pound cooked penne pasta

Instructions

1. Preheat Oven 375
2. Add 1 can of Hunts diced tomatoes, tomato paste, onion, peppers (if using) garlic, pepper and salt (if using) to the bottom of a Bean Pot.
3. Cut the roast into serving sizes. I cut my 3½ pound roast into 4 pieces for easier handling.
4. Place roast pieces in Bean Pot.
5. Pour the remaining can of diced tomatoes over the top of the roast and spread to cover the meat.
6. After 1 hour of cooking mix the cornstarch with the 2 tablespoons of water and add to the Bean pot and stir.
7. Cook for an hour longer to allow the sauce to thicken.
8. After an hour using a measuring cup or ladle remove most of the sauce from the bean pot and set aside.
9. Evenly sprinkle the cheese over the top of the meat. Cover and allow cheese to melt. 
10. While the cheese is melting cook the pasta and drain.
11. Serve each cooked portion of Swiss Steak over a bed of pasta with a salad on the side.
12. Ladle a bit of the reserved sauce over the pasta if desired.