Italian Pot Roast with Pasta
Experience the comforting flavors of Italy with this hearty Italian Pot Roast with Pasta. Perfectly seasoned beef chuck roast is slow-cooked to tender perfection in a rich tomato and red wine sauce infused with fragrant Italian herbs like rosemary and basil. A base of sautéed onions, carrots, and celery adds depth, while the robust combination of crushed tomatoes and tomato paste creates a luscious, savory gravy that pairs beautifully with your choice of spaghetti or fettuccine. Finished with a sprinkle of freshly grated Parmesan, this comforting one-pot dish is ideal for family dinners or special gatherings. Whether you're looking for a cozy meal or an impressive Italian-inspired centerpiece, this flavorful pot roast delivers on all counts!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 medium celery stalks, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 2 fresh rosemary sprigs
- 2 tablespoons fresh basil leaves, chopped
- 1 pound spaghetti or fettuccine pasta, uncooked
- 0.5 cup grated Parmesan cheese, for garnish
Instructions
Season the beef chuck roast on all sides with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and slightly caramelized.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the crushed tomatoes, beef broth, red wine, and tomato paste to the pot. Stir to combine.
Mix in the Italian seasoning, bay leaves, and rosemary sprigs. Return the seared roast to the pot, ensuring it is mostly submerged in the liquid.
Cover the pot with a lid and reduce the heat to low. Simmer for 3-4 hours, turning the roast occasionally, until the beef is tender and easily shreds with a fork.
About 30 minutes before the beef is done, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Once the roast is tender, remove it from the pot and shred it into large chunks using two forks. Discard any fat or gristle.
Return the shredded beef to the pot and stir to coat it in the sauce. Taste and adjust the seasoning with additional salt and pepper as needed.
To serve, place a portion of the cooked pasta on each plate and ladle generous amounts of the beef and sauce over the top.
Garnish with chopped basil and grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.0 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1480 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
