Preheat oven to 325 degrees F.
In a large Dutch oven or roasting pan (with a tight fitting lid) over medium heat, heat 3 tablespoons olive oil. Add onions, garlic, bell pepper, and chile peppers. Add salt and pepper to taste and then add red pepper flakes. Saute until soft and the onions are golden. Remove vegetables from the pan using a slotted spoon; set aside.
Add the remaining 3 tablespoons olive oil to the roasting pan and heat over medium-high heat. Add the Cross Rib roast and brown on all sides. Remove the browned Cross Rib Roast and set aside.
Add the wine to the roasting pan and, using a spatula or spoon, scrape up all the browned bits as they loosen from the bottom of the pot. Add the cooked vegetables, marinara sauce, and rosemary into the roasting pan; stirring to combine.
Add the braised Cross Rib Roast. Bring the liquid mixture just to a boil; remove from heat, place the lid on the pot, and put into the preheated oven.
Remove the cooked roast to a cutting board and thinly slice cross the grain.
Place the cooking liquids from the pot into a warm bowl and place the cooked spaghetti pasta into another bowl. Serve along side of the sliced roast.
Makes 6 servings.
* Cross Rib Roast is also know as Beef Shoulder, Chuck, Shoulder Clod, Boston Cut, and/or English Cut Roast.
** You may use either store-bought or homemade Marinara Sauce. Learn how easy it is to make your own homemade Marinara Sauce.
Braised Italian Cross Rib Roast Recipe: https://whatscookingamerica.net/karencalanchini/italiancrossribroast.htm