Slow Cooker Italian Pot Roast Pasta

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
• Pot roast – Use a 3-4ish pound boneless rump roast or other pot roast cut.
• 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 skillet over medium-high heat. Season the pot roast generously with salt and pepper, and sear it on all sides until browned, about 3–4 minutes per side. Transfer to the slow cooker.
2. Add more oil if needed in the same skillet, then sauté the onion, carrots, and garlic until they soften, about 5 minutes.
3. Pour in the red wine and let it simmer, reducing by half. Transfer the reduced wine mixture to the slow cooker.
4. Mix the Italian seasoning, rosemary, olives, and tomato paste into the wine reduction. Transfer this mixture, along with the diced tomatoes, to the slow cooker. Place the mushrooms around the roast.
5. Cover and set the slow cooker to low, cooking for 6-8 hours, or until the roast is tender and falls apart easily with a fork. Alternatively, you can cook on high for 4-5 hours if short on time.
6. Remove the roast from the slow cooker, shred it with two forks, and return the shredded meat to the sauce. Stir to combine.
7. Prepare the pasta according to the package instructions. Drain and mix directly into the slow cooker, or serve the pasta topped with the sauce.
8. Dish up generous portions, and garnish with fresh herbs or Parmesan cheese if desired.

Step-By-Step Process

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.

Recommended

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.