Italian Pot Roast

Notes: Cooked pot roast is available in the refrigerated meat section of many supermarkets.
Makes 6 servings


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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.

Created date

October 2003

Nutritional Information

Calories 751
Caloriesfromfat 19 %
Protein 46 g
Fat 16 g
Satfat 6 g
Carbohydrate 96 g
Fiber 4.7 g
Sodium 1125 mg
Cholesterol 86 mg