Italian Pot Roast with Pasta Recipe
Cook Time: 4 hours | Prep Time: 15 minutes | Total Time: 4 hours 15 minutes
Calories: 786.9 | Fat Content: 56.8g | Saturated Fat Content: 21.6g | Cholesterol Content: 182.6mg | Sodium Content: 399.7mg | Carbohydrate Content: 12.2g | Fiber Content: 2.3g | Sugar Content: 7g | Protein Content: 52.1g
Aggregated Rating: 5 | Review Count: 1
Description:
Definitely a comfort family gathering meal. Absolutely delicious – one you’d be proud to serve with fresh French bread and a large green salad. Have some antipasto before the main meal.
Keywords:
European, Weeknight, Oven
Ingredients:
- 1 onion
- 2 carrots
- 1 celery rib
- 1 garlic clove
- 1 cup white button mushrooms
- 2 teaspoons sugar
- 10 cups low sodium chicken broth
- 2 cups low sodium beef broth
- 1 cup dry red wine
- 1 cup diced tomato
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon fresh rosemary
- 1/2 cup tomato paste
- 1 pound pasta
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 300°F and adjust oven rack to the middle position. |
| 2 | Thoroughly pat the roast dry with paper towels. |
| 3 | Sprinkle the roast generously with salt and pepper. |
| 4 | Heat oil in a large heavy-bottom Dutch oven over medium heat until shimmering, but not smoking. |
| 5 | Brown the roast on all sides, reducing heat if fat begins to smoke, for about 8-10 minutes. Transfer the roast to a large plate. |
| 6 | Add the onion, carrots, celery, and mushrooms to the Dutch oven and cook, stirring, until they begin to brown, for about 6-8 minutes. |
| 7 | Add the garlic and sugar; cook until fragrant, about 30 seconds. |
| 8 | Add chicken broth, beef broth, wine, diced tomatoes, and herbs to the Dutch oven. |
| 9 | Return the roast to the Dutch oven. The liquid should come up to at least half the depth of the roast. If not, add water until it does. |
| 10 | Cover tightly and roast in the oven, turning every 30-45 minutes, until fully tender and a fork slips easily in and out of the meat, for 3 1/2 – 4 hours. |
| 11 | Transfer the roast to a carving board and tent with foil to keep warm. |
| 12 | Allow the liquid in the Dutch oven to settle for about 5 minutes. Use a wide spoon to skim off any fat that rises to the surface. Discard thyme and rosemary sprigs. |
| 13 | Add tomato paste and bring to a boil on the stove. Boil for about 8 minutes or until slightly thickened. |
| 14 | Taste and season with additional salt and pepper if necessary. |
| 15 | Meanwhile, using a chef’s knife, slice the meat into 1/2-inch thick slices, or if too tender, pull apart into large chunks. |
| 16 | Place warm cooked pasta on a large serving platter. |
| 17 | Place meat slices in the center and ladle sauce over all. |
| 18 | Serve hot and enjoy this delicious Italian pot roast with pasta! |
This hearty Italian pot roast with pasta is perfect for cozy family dinners or gatherings. The tender meat, flavorful sauce, and al dente pasta create a comforting and satisfying meal that everyone will love. Pair it with fresh French bread and a crisp green salad for a complete and delicious dining experience. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress with its rich flavors and comforting aroma. 🍝🍷🥖
