Italian Pot Roast Recipe

Name: Italian Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds dried spaghetti; 1 onion (8 oz.), peeled and chopped; 8 ounces sliced mushrooms; 1 stalk celery (2 oz.), rinsed, ends trimmed, chopped; 1/3 cup finely chopped cooked ham; 1 teaspoon olive oil; 1 cup fat-skimmed beef broth; 1/2 cup dry red wine or more beef broth; 1 can (6 oz.) tomato paste; 1 package (2 lb.) cooked boned beef pot roast with gravy; Salt and pepper; 1 tablespoon chopped parsley (optional)

Servings: persons

1 1/2 pounds dried spaghetti
1 onion (8 oz.), peeled and chopped
8 ounces sliced mushrooms
1 stalk celery (2 oz.), rinsed, ends trimmed, chopped
1/3 cup finely chopped cooked ham
1 teaspoon olive oil
1 cup fat-skimmed beef broth
1/2 cup dry red wine or more beef broth
1 can (6 oz.) tomato paste
1 package (2 lb.) cooked boned beef pot roast with gravy
Salt and pepper
1 tablespoon chopped parsley (optional)

1
In an 8- to 10-quart covered pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook until barely tender to bite, 8 to 10 minutes.
2
Meanwhile, in a 12-inch nonstick frying pan or 5- to 6-quart nonstick pan over high heat, stir onion, mushrooms, celery, and ham in olive oil until onion begins to brown, 10 to 15 minutes. Add broth, wine, and tomato paste; stir until well blended.
3
Discard any solidified fat from pot roast and sauce. Scrape sauce from meat into onion-tomato mixture. Cut beef across the grain into 1/4-inch-thick slices and lay over onion-tomato sauce; cover and simmer over low heat until beef is hot, 7 to 10 minutes. Add salt and pepper to taste.
4
Drain spaghetti well and pour onto a rimmed platter or into a wide, shallow bowl. With a slotted spatula, arrange beef slices over pasta. Spoon sauce over meat and pasta. Sprinkle with parsley.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds dried spaghetti, 1 onion (8 oz.), peeled and chopped, 8 ounces sliced mushrooms, 1 stalk celery (2 oz.), rinsed, ends trimmed, chopped, and more.

Yes, Italian Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Pot Roast

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