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Italian Pot Roast

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


  • 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)

Nutrition 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

How to Make It

  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.