This Italian Pot Roast Pasta with Mushroom Sauce is not only comforting in the winter but quickly became a family staple in my home! Mixing roast, Italian flavors and seasoning. The aroma is delightful and memorable. It is a smell that my boys will grow up and know actually what I am cooking. This recipe is timeless!
The roast is tender – melt in your mouth. The drippings are exceptional and used to make the gravy I could drink it, its so smooth. The beef broth and tomato sauce add flavor while the red wine adds depth to each bite.
Let the roast slow cook for 8 hours to allow it to be very tender and pretty much fall apart.
This mushroom sauce is perfect and divine mixed with thick pasta noodles, roast, and tender vegetables. This roast can be served with mashed potatoes, thick pasta noodles or eaten like a stew.
This Italian Pot Roast Pasta with Mushroom Sauce is easy to prepare, memorable and has the taste of a gourmet restaurant. This Italian dish feels like home and I hope you and your family can make it a staple as well!
Italian Pot Roast Pasta with Mushroom Sauce
|Prep time||30 minutes|
|Cook time||8 hours|
|Total time||8 hours, 30 minutes|
|Meal type||Lunch, Main Dish|
|Misc||Gourmet, Pre-preparable, Serve Hot|
|Occasion||Christmas, Easter, Formal Party, Valentines day|
- 3lb beef chuck roast
- 15oz beef broth
- 1/2 cup red wine
- 3 Medium garlic cloves
- 2-3 teaspoons Italian seasoning
- 1/2 cup mushrooms (sliced)
- 1/2 Medium onion (sliced)
- 1 cup carrots (sliced)
- 2 stalks celery (sliced)
- 1 tablespoon fresh parsley
- 8oz tomato sauce
- sea salt and pepper (to taste)
- 2 cups mushrooms (sliced)
- 3 tablespoons butter (divided)
- 1 tablespoon olive oil
- 2 tablespoons flour
- 3 1/2 plus cups drippings from roast
- salt and pepper (to taste)
- 1lb linguine noodles or thick egg noodles
|Season roast with sea salt and pepper on all sides. In a heavy hot pan over medium heat add quarter size amount of olive oil and sear roast on all sides. Remove from heat and transfer roast to slow cooker on low for 8 hours with remaining 10 ingredients. Set the pan aside used to sear the roast later to make the gravy.|
|Once the roast is finished remove from the slow cooker and let rest on a cutting board. |
Boil water in large pan to cook pasta noodles. Cook according to directions for al dente.
|Using the same pan used to sear the roast put back on medium low heat. Add one tbs of butter and one tbs of olive oil pulling up any bits stuck with a wooden spoon. Add sliced mushrooms and sauté to your liking. Once mushrooms are done remove and set aside.|
|Add two tbs butter to pan and melt. Slowly whisk in two tbs of flour. Continue to whisk to create a roux. Once the sauce is paste like slowly add the drippings from the slow cooker. With or without the other vegetables. Add the reserved mushrooms and any liquid from the roast resting. Add salt and pepper if needed and bring to a low boil and allow to simmer for a few minutes.|
|Shred roast and keep in some drippings to prevent from drying. Serve roast over pasta noodles and drenched in mushroom sauce and sprinkle fresh parsley on top. Serve warm. |
*this can also be served with mashed potatoes or eaten like a stew.
recipe adapted by The Complete Savorist