Italian Pot Roast

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

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 751
  • Calories from fat: 19%
  • Protein: 46g
  • Fat: 16g
  • Saturated fat: 6g
  • Carbohydrate: 96g
  • Fiber: 4.7g
  • Sodium: 1125mg
  • Cholesterol: 86mg


  • 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. 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. 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. 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. 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.
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