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!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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

Directions

Step 1

Season the beef chuck roast on all sides with salt and pepper.

Step 2

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.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and slightly caramelized.

Step 4

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 5

Add the crushed tomatoes, beef broth, red wine, and tomato paste to the pot. Stir to combine.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Once the roast is tender, remove it from the pot and shred it into large chunks using two forks. Discard any fat or gristle.

Step 10

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.

Step 11

To serve, place a portion of the cooked pasta on each plate and ladle generous amounts of the beef and sauce over the top.

Step 12

Garnish with chopped basil and grated Parmesan cheese. Serve immediately and enjoy!

Nutrition Facts

Serving size	3911.1 grams (3911.1g)

Amount per serving	% Daily Value*
Calories	6427

Total Fat 344.00g	441%
Saturated Fat 136.80g	684%
Polyunsaturated Fat 2.70g
Cholesterol 1116mg	372%
Sodium 8273mg	360%
Total Carbohydrate 432.50g	157%
Dietary Fiber 36.10g	129%
Total Sugars 56.00g
Protein 365.40g	731%

Vitamin D 0IU	0%
Calcium 1926mg	148%
Iron 53mg	294%
Potassium 8354mg	178%

*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.

Source of Calories

Fat: 49.2%

Protein: 23.2%

Carbs: 27.5%