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Pot Roast Pasta

by Rebecca June 9, 2021

PREP TIME: 10 MINS | TOTAL TIME: 1 HR 30 MINS | YIELDS: 6 – 8 SERVINGS

I cannot compare this dish to anything else. It’s super comforting, filling, and it makes its sauce as the roast cooks. The perfect hearty weeknight dinner that your entire family will surely love! This Pot Roast Pasta is one of my favourite pasta dishes that I cannot live without.

INGREDIENTS

2 tablespoons extra-virgin olive oil, divided

2 1/2 pounds beef chuck roast

1 medium yellow onion, chopped

4 medium carrots, peeled and cut crosswise into 1-inch pieces

1 tablespoon all-purpose flour

1/2 cup red wine

1 (1.3 ounces) package McCormick Slow Cookers Savory Pot Roast seasoning mix

12 ounces rigatoni, cooked

Freshly chopped parsley, for serving

Freshly grated Parmesan, for serving

How to make Pot Roast Pasta

Step 1: Set the Instant Pot to “Saute”, then heat a tbsp oil. Add the beef once the oil is hot and cook for about 5 minutes on each side until seared. When done, transfer the beef to a plate.

Step 2: To the pot, add the rest of the tbsp oil along with the onion and carrot. Cook for approximately 4 minutes while stirring occasionally until the carrots are slightly tender. Add in the flour and cook for 30 seconds more, stirring. Pour in the wine, stir, and bring to a boil. Cook for another minute until the liquid has reduced by half.

Step 3: Into the pot, pour in 3/4 cup of water and add in the seasoning packet. Stir to combine, scraping the bottom of the pot. Then, return the beef to the pot. Cover, seal the lid, set it to high, and cook for an hour.

Step 4: When done, do a quick release of pressure. To a plate, transfer the beef and shred using two forks. Add it back to the pot along with the rigatoni. Stir.

Step 5: Before serving, garnish with parsley and Parmesan. Enjoy!

Pot Roast Pasta

Rebecca PREP TIME: 10 MINS | TOTAL TIME: 1 HR 30 MINS | YIELDS: 6 – 8 SERVINGS I cannot compare this dish to anything else. It’s super comforting, filling, and… General Recipes Pot Roast Pasta European Print This
Serves: 6-8 Prep Time: 10 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 1/2 pounds beef chuck roast
  • 1 medium yellow onion, chopped
  • 4 medium carrots, peeled and cut crosswise into 1-inch pieces
  • 1 tablespoon all-purpose flour
  • 1/2 cup red wine
  • 1 (1.3 ounces) package McCormick Slow Cookers Savory Pot Roast seasoning mix
  • 12 ounces rigatoni, cooked
  • Freshly chopped parsley, for serving
  • Freshly grated Parmesan, for serving

Instructions

Step 1: Set the Instant Pot to “Saute”, then heat a tbsp oil. Add the beef once the oil is hot and cook for about 5 minutes on each side until seared. When done, transfer the beef to a plate.

Step 2: To the pot, add the rest of the tbsp oil along with the onion and carrot. Cook for approximately 4 minutes while stirring occasionally until the carrots are slightly tender. Add in the flour and cook for 30 seconds more, stirring. Pour in the wine, stir, and bring to a boil. Cook for another minute until the liquid has reduced by half.

Step 3: Into the pot, pour in 3/4 cup of water and add in the seasoning packet. Stir to combine, scraping the bottom of the pot. Then, return the beef to the pot. Cover, seal the lid, set it to high, and cook for an hour.

Step 4: When done, do a quick release of pressure. To a plate, transfer the beef and shred using two forks. Add it back to the pot along with the rigatoni. Stir.

Step 5: Before serving, garnish with parsley and Parmesan. Enjoy!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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