Slow Cooker Italian Pot Roast Pasta

There’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.

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
• Pot roast – Boneless.
• Salt and pepper
• 28-ounce can diced tomatoes – With juice.
• Mushrooms – Sliced or quartered.
• Yellow onion – Diced.
• Carrots – Cut into chunks.
• Garlic – Roughly chopped.
• Olives
• Italian seasoning
• Dried rosemary
• Red wine
• Tomato paste

For the pasta

Dried pasta – Rigatoni or another large noodle works great.

How To Make Italian Pot Roast Pasta

1. 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.
2. 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. 
3. 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.
4. Add the Italian seasoning, rosemary, olives, and tomato paste to the skillet and Stir lightly to incorporate the seasonings into the liquid
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Step-By-Step Process

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.