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Pot Roast over Pasta

Posted in : Beef on by : MikeZ

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Pot Roast over Pasta

No-Fuss Pot Roast served over your favorite Pasta. A great one-pot meal for a large family at dinner time.
Difficulty: Easy
Cuisine American, Italian
Keyword Beef, Pasta
Method Oven
Prep Time 10 minutes
Cook Time 3 hours
Sear & Sauté’ Time 15 minutes
Total Time 3 hours 25 minutes
Servings 6


  • Large Duch Oven
  • Large Pasta Pot


  • 3 Lbs. Rump Roast
  • Salt and Pepper
  • 3 Tbs Olive Oil
  • 2 stalks Celery - chopped
  • 1 Carrot - chopped
  • 1 Onion - chopped
  • 4 cloves Garlic - minced
  • 1 cup Red Wine
  • 1 can Tomatos - 28-oz crushed or diced
  • 1 cup Water
  • 2 Bay Leaves
  • 1 pound Pasta Shells - uncooked


  • Preheat the oven to 350 °F.
  • Season the Beef with Salt and Pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, 2 minutes per side. Don't forget edges.
  • Move the meat to the side (or remove it from the pot if convenient), add vegatables and brown , stirring occasionally, about 3 minutes.
  • Add the Garlic and cook for a 1 or 2 minutes longer. Add the Wine to deglaze the pot, scraping up the browned bits on the bottom.
  • Add the Tomatoes, Water and Bay Leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary.
  • Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
  • About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the Pasta, give it a stir and cook until al dente. Drain.
  • To serve, shred meat with 2 forks. Serve over pasta,. Add plenty of sauce and vegetables, tossing them all together.

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