Add Preferred SourceThere’s nothing quite like walking into a kitchen filled with the aroma of a pot roast that’s been simmering all day. When it comes to cozy, comforting meals, Italian Pot Roast Pasta in a slow cooker ranks high on my list of favorites, and it smells SO while slowly simmering! It’s hearty, meaty, and humble – the perfect family dinner.
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Use your slow cooker to make this amazing spin on a classic pot roast. The meat is fork-tender, and the sauce is rich, thick, and delicious. The whole meal is a 10 out of 10 for me, and I love that there’s usually a bit leftover for lunch the next day.
History
Slow Cooker Italian Pot Roast Pasta, like many slow cooker adaptations of classic Italian dishes, traces its roots to traditional Italian-American pot roast recipes from the 20th century. The Italian pot roast, or Stracotto, has been enjoyed for centuries in Italy. Typically, Stracotto is a slow-braised beef roast cooked with tomatoes, red wine, garlic, and herbs, much like a hearty stew. However, it was typically made in an oven or on the stovetop in a Dutch oven.
The transformation of this recipe into a “slow cooker” dish began around the 1970s. By this time, slow cookers (originally marketed as the “Crock-Pot”) had gained popularity in American kitchens, providing a convenient way for busy families to prepare hearty, comforting meals. Italian-Americans began to adapt recipes for the slow cooker, leading to dishes like Italian Pot Roast Pasta, which merged the rich flavors of traditional Italian Stracotto with the ease of the Crock-Pot.
The addition of pasta to the pot roast was an Americanized twist, designed to create a complete one-pot meal with an Italian flair. By the 1980s and 1990s, recipes combining pot roast with pasta became more widespread, especially as Italian-inspired slow cooker cookbooks emerged. These recipes often emphasized the versatility of slow-cooked meals that could be served over pasta, rice, or potatoes, catering to a wide variety of tastes and preferences.
Ingredients
For the Pot Roast Pasta
- Cooking oil – Use a high-heat oil like avocado, vegetable, or canola. You’ll need it for searing the roast before slow cooking.
- Pot roast – Chuck roast works too and has more marbling. Don’t use a lean cut—it’ll dry out in the slow cooker.
- Salt and pepper – Season to taste.
- 28-ounce can diced tomatoes – Don’t drain them. The juice adds flavor and keeps the roast moist.
- Mushrooms – White button or baby bella mushrooms both work.
- Yellow onion – White onion works. Red onion is too sweet for this dish.
- Carrots – Cut into chunks; I leave them large so they don’t get mushy during slow cooking.
- Garlic – Fresh garlic only. Jarlic or garlic paste won’t give the same clean flavor and can taste harsh once cooked.
- Olives – Kalamata olives add the best briny flavor. Green olives work too.
- Italian seasoning – I look for a salt-free, sugar-free blend, but use what you have on hand.
- Dried rosemary – Dried rosemary goes a long way. Measure carefully or it’ll overpower the dish.
- Red wine – Use a dry red wine. If you don’t cook with wine, substitute beef broth, but the flavor will be lighter.
- Tomato paste – Adds richness and depth. Double-concentrated tomato paste has even more flavor.
For the pasta
Dried pasta – Rigatoni or pappardelle work best. Their ridges and size hold up to the hearty sauce. Don’t use thin pasta—it’ll get lost.
How To Make Italian Pot Roast Pasta
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat a large skillet over medium-high heat and add a little cooking oil. Season your pot roast on all sides with salt and pepper. Sear the meat on all sides until nicely browned, about 3 to 4 minutes per side. I like using tongs with silicone grips here because they give you control without scratching your pan. Once browned, transfer the roast to the slow cooker.
Add the chopped onion, carrots, and garlic to the skillet. If needed, splash in a little more oil. Cook the vegetables for about 5 minutes until they start to soften.
Deglaze the pan with the red wine, letting it simmer until reduced by about half, about 5 minutes. A wooden spoon works great for scraping up all the browned bits for extra flavor. Transfer the reduced wine and veggies to the slow cooker.
Add Italian seasoning, rosemary, olives, and tomato paste to the skillet. Stir lightly to incorporate the flavors into the liquid.
Transfer everything into the slow cooker, including the diced tomatoes. Mix gently to combine, then nestle the mushrooms around the roast.
Cover the slow cooker and set it to low. Cook for 6 to 8 hours until the roast is tender and pulls apart easily with a fork. If you’re short on time, you can cook on high for 4 to 5 hours, but low and slow will give the best results.
Remove the meat and shred it into large, tender pieces using two forks. Return the shredded meat to the slow cooker and stir it into the vegetables and sauce. Taste and adjust seasoning with salt and pepper.
Cook your pasta according to the package instructions until al dente. Drain it and either toss it directly in the slow cooker or serve the pasta topped with the pot roast and sauce.
Dish up generous portions, sprinkle with fresh herbs or Parmesan cheese if desired, and enjoy a hearty, Italian-inspired comfort meal that’s perfect for family dinners or a cozy night in.
Chef Jenn’s Tips
- Searing the pot roast before placing it in the slow cooker adds a deeper flavor, so don’t skip this step if you can.
- Use a sturdy pasta shape that holds up well to the hearty sauce, like rigatoni or pappardelle.
- Add a splash more red wine or beef broth if the sauce needs extra liquid toward the end.
- Try adding some fresh basil or parsley at the end for a bright, fresh flavor.
Make It A Meal
Italian Pot Roast Pasta pairs beautifully with a simple green salad, a loaf of crusty garlic bread, or a side of roasted vegetables. For a complete Italian meal, add a small antipasto plate with marinated artichokes, olives, and cheeses. A glass of the same red wine used in the sauce will round out the flavors perfectly.
Storage
This Italian pot roast pasta keeps well, making it ideal for leftovers. Store any remaining sauce and pasta in an airtight container in the refrigerator for up to three days. For longer storage, place the sauce (without pasta) in a freezer-safe container and freeze for up to three months. To reheat, thaw in the fridge overnight if frozen, then warm in a saucepan over low heat, adding a little broth if needed to reach your desired consistency.
Slow Cooker Italian Pot Roast Pasta
Ingredients
For the Pot Roast Pasta
- 2 tablespoons cooking oil
- 4 pound pot roast boneless
- salt and pepper
- 28-ounce can diced tomatoes with juice
- 8 ounces mushrooms sliced or quartered
- 1 yellow onion diced
- 2 carrots cut into chunks
- 4 cloves garlic roughly chopped
- ½ cup olives drained
- 1 tablespoon Italian seasoning
- 1 tablespoon dried rosemary
- ½ cup red wine
- 2 tablespoons tomato paste
For the pasta
- 10 ounces dried pasta rigatoni or another large noodle works great
Instructions
- Heat the cooking oil in a large skillet over medium-high heat. Season the pot roast on all sides liberally with salt and pepper and then sear the meat on all sides until nicely browned, about 3–4 minutes per side. Transfer the roast to the slow cooker.
- Add the onion, carrots, and garlic to the skillet and add a splash more cooking oil if needed. Brown the vegetables for about 5 minutes or until they start to soften.
- Deglaze the pan with the red wine and allow it to reduce at a simmer for about 5 minutes or until reduced by about half. Transfer the reduced red wine and veggies to the slow cooker.
- Add the Italian seasoning, rosemary, olives, and tomato paste to the skillet and Stir lightly to incorporate the seasonings into the liquid
- Transfer the vegetables and reduced red wine and diced tomatoes to the slow cooker and mix gently to combine. Add the mushrooms around the roast.
- Cover the slow cooker with the lid and set it to low. Cook for 6-8 hours, or until the pot roast is very tender and easily pulls apart with a fork. If you’re short on time, you can also cook on high for 4-5 hours, though low and slow will yield the best results.
- Remove the meat from the slow cooker. Use two forks to shred the meat into large, tender pieces. Return the shredded meat to the slow cooker, and stir to incorporate it with the vegetables and sauce. Season with salt and pepper.
- Cook the pasta according to the package instructions until al dente. Drain the pasta and add it directly into the slow cooker, or serve the pasta topped with the pot roast sauce.
- Dish up generous portions of pasta topped with the flavorful pot roast and sauce. Sprinkle with fresh herbs or Parmesan cheese if desired, and enjoy this hearty, Italian-inspired comfort food.
Notes
Chef Jenn’s Tips
- Searing the pot roast before placing it in the slow cooker adds a deeper flavor, so don’t skip this step if you can.
- Use a sturdy pasta shape that holds up well to the hearty sauce, like rigatoni or pappardelle.
- Add a splash more red wine or beef broth if the sauce needs extra liquid toward the end.
- Try adding some fresh basil or parsley at the end for a bright, fresh flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.