Pot Roast Pasta

Pot Roast Pasta

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Wallace Hale


Im sharing this from one of my cookbooks hope you enjoy wally


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6 portions
20 Min
2 Hr 40 Min
Stove Top


  • 3 Tbsp
    olive oil
  • 2 lb
    beef bottom round roast
  • 1 1/2 c
    chopped onion
  • 1 c
    chopped celery
  • 4
    garlic cloves, slivered,plus one teaspoon minced
  • 1 c
    canned beef broth
  • 1 can(s)
    (28oz)plum tomatoes, drained
  • 3 Tbsp
    tomatoe paste
  • 1 tsp
    salt and pepper
  • 1/2 tsp
    dried thyme leaves
  • 1
    bay leaf
  • 1/2 c
    dry white wine
  • 1/4 c
    chopped fresh italian parsley
  • 1 lb
    penne pasta

How to Make Pot Roast Pasta


  1. Heat the oil in a dutch oven over medium-low heat. Add the onions, carrots, celery, and slivered garlic and saute until soft, 10 minutes.. remove the vegetables and set aside
  2. Set a rack in bottom of pot and place the roast on top. pour the beef broth in pot. Bring it to a boil, reduce heat, cover simmer for 1 hour.
  3. Preheat oven to 350 degrees f
    Remove the roast and the rack from the dutch oven, and cut the meat into 1/4-inch-thick slices. return to the pot, layering them evenly.
  4. crush the plum tomatoes slightly, and add them to the pot along with the tomatoe paste, the 1 teaspoon minced garlic, pepper and salt, thyme, bay leaf, and red wine, and reserved vegetables. Bring to a boil, transfer to oven, and bake, covered, until meat falls apart, 1 1/2 hours.
  5. Remove the meat and bat leaf from the pot, and allow to cool slightly. shred the meat and return it to pot Add the parsley and heat through. cook your penne pasta according to packaging. serve the meat vegetable mixture over penne.

Printable Recipe Card

About Pot Roast Pasta

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Diabetic Low Sodium
Other Tag: Heirloom
Hashtag: #Pot-Roast

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