Slow Cooker Italian Pot Roast Pasta

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There’s nothing like the mouthwatering aroma of a pot roast slow-cooking all day, and this Italian Pot Roast Pasta is a prime example. Hearty, flavorful, and satisfying, it’s a comforting dish that will have everyone at the table asking for seconds.

This Italian Pot Roast Pasta is a delicious twist on the classic pot roast, with tender, juicy meat simmering in a rich, tomato-based sauce. Cooked low and slow in a slow cooker, this dish turns out fork-tender and full of flavor every time. Serve it over pasta, and you’ll have an easy, comforting meal that’s perfect for any occasion.

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 oil in a skillet over medium-high. Season the pot roast with salt and pepper, then sear on all sides until browned, about 3–4 minutes per side. Transfer to a slow cooker.

In the same skillet, add a bit more oil if needed and sauté onion, carrots, and garlic until softened, about 5 minutes. Pour in red wine and simmer until reduced by half, then transfer the mixture to the slow cooker.

Mix Italian seasoning, rosemary, olives, and tomato paste into the wine reduction, then add the diced tomatoes and transfer to the slow cooker. Arrange mushrooms around the roast. Cover and cook on low for 6–8 hours or high for 4–5 hours, until the meat is tender and easily shredded.

Remove the roast, shred with forks, and return it to the sauce. Stir to combine. Cook pasta according to package directions and either mix into the slow cooker or serve topped with the sauce. Garnish with fresh herbs or Parmesan before serving.

Chef Jenn’s Tips

• Browning the roast before slow-cooking adds a deeper, richer flavor to the dish.
• Rigatoni, pappardelle, or other hearty pasta shapes hold up well to the thick sauce.
• If the sauce thickens too much, add a splash of red wine or beef broth toward the end.
• Adding chopped basil or parsley at the end will brighten up the flavors.

Make It A Meal

Pair this Italian Pot Roast Pasta with a simple green salad, garlic bread, or roasted vegetables. For a more complete Italian dinner, serve with an antipasto platter featuring marinated olives, artichokes, and cheeses. Enjoy it with a glass of the same red wine you used in the sauce.

Storage

Leftovers keep well in an airtight container in the refrigerator for up to three days. For longer storage, freeze the sauce (without pasta) in a freezer-safe container for up to three months. Thaw overnight in the refrigerator and reheat on the stovetop over low heat, adding broth if needed to reach the desired consistency.