Pot Roast with Pappardelle Recipe

Name: Pot Roast with Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. oil, divided; 1 boneless beef pot roast (2-1/2 lb./1.1 kg); 1 large onion, chopped; 5 cloves garlic, minced; 3/4 cup 25%-less-sodium beef broth; 1 can (14 fl oz/398 mL) crushed tomatoes; 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing; 1 tsp. Italian seasoning; 2 stalks celery, sliced; 1 large carrot, sliced; 550 g pappardelle pasta, uncooked

Servings: persons

2 Tbsp. oil, divided
1 boneless beef pot roast (2-1/2 lb./1.1 kg)
1 large onion, chopped
5 cloves garlic, minced
3/4 cup 25%-less-sodium beef broth
1 can (14 fl oz/398 mL) crushed tomatoes
1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
1 tsp. Italian seasoning
2 stalks celery, sliced
1 large carrot, sliced
550 g pappardelle pasta, uncooked

1
Heat oven to 350 degrees F.
2
Heat 1 Tbsp.
3
oil in ovenproof Dutch oven on medium-high heat.
4
Add meat; cook 8 to 10 min.
5
or until evenly browned, turning after 5 min.
6
Remove meat from pan, reserving drippings in pan.
7
Add remaining oil and onions to reserved drippings; cook and stir on medium heat 5 min.
8
or until softened, adding garlic for the last minute.
9
Stir in broth.
10
Bring to boil, stirring constantly to scrape browned bits from bottom of pan.
11
Add tomatoes and dressing; stir.
12
Return to boil.
13
Add all remaining ingredients except pasta; mix well.
14
Return meat to pan; cover.
15
Bake 2-1/2 to 3 hours or until meat is tender.
16
About 15 min.
17
before meat is done, cook pasta as directed on package, omitting salt.
18
Drain pasta.
19
Transfer meat to cutting board, reserving sauce and vegetables in pan.
20
Skim and discard fat from surface of sauce.
21
Cut meat across the grain into thin slices.
22
Serve with sauce, vegetables and pasta.

826

kcal

Calories

Fat

114

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 11 ingredients. The key ingredients include: 2 Tbsp. oil, divided, 1 boneless beef pot roast (2-1/2 lb./1.1 kg), 1 large onion, chopped, 5 cloves garlic, minced, and more.

Yes, Pot Roast with Pappardelle 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.

Pot Roast with Pappardelle

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