Slow Cooker Italian Pot Roast Pasta
The slow cooker does all the work in this traditional recipe so that you can come home to an amazing meal! Italian Pot Roast Pasta is meaty, hearty, saucy, savory, and packed with cooked-all-day-flavor. Buon appetito!
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
Serving: 2cups sauce and noodlesCalories: 727kcalCarbohydrates: 49gProtein: 76gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 197mgSodium: 652mgPotassium: 1676mgFiber: 5gSugar: 8gVitamin A: 3703IUVitamin C: 18mgCalcium: 139mgIron: 9mg
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.
Tried this recipe?Let us know how it was!