Why We Love This Recipe.

Pot Roast Pasta is a slow-cooked, one-pot meal that blends fork-tender beef chuck roast with nutrient-rich vegetables into a rich, homemade pasta sauce. Sweet potatoes, carrots, celery, and onion are blended directly into the sauce, making them invisible to picky eaters while delivering real nutritional value. Beef chuck roast is an excellent source of protein, zinc, and iron, making this a nutrient-dense meal the whole family benefits from. Because it slow-cooks in one Dutch oven, you will have minimal cleanup and enough leftovers for multiple meals throughout the week.

Pot Roast Pasta.

Ingredients 

• 2 pounds beef chuck roast
• 2 large sweet potatoes, washed and quartered (skin on)
• 1 yellow onion, quartered
• 2 large carrots, peeled and cut into pieces
• 4 celery stalks, cut into pieces
• 4 cloves garlic
• 1 (22-ounce) can whole peeled tomatoes, no salt added
• 1/2 cup red wine or beer
• 2 teaspoons Worcestershire sauce
• 1 tablespoon whole grain mustard
• 4 tablespoons butter
• Salt and pepper to taste
• 1 (16-ounce) box rotini pasta
• Shredded mozzarella cheese, for serving
  

Instructions.

1. Preheat oven to 300 degrees F.
2. Trim excess fat from the roast and season all sides generously with salt and pepper.
3. Add all ingredients except the roast to a large Dutch oven, including the juice from the canned tomatoes. Taste the liquid and adjust seasoning. Nestle the roast into the mixture and dot the top with butter. Cover and cook for 3 hours, or until the meat is fork-tender.
4. If the roast is not tender at 3 hours, continue cooking and check every 30 minutes.
5. Remove from oven and let cool uncovered in the pan for 1 hour.
6. Remove the roast and shred half the meat, discarding any excess fat or gristle.
7. Use an immersion blender (or transfer in batches to a standard blender) to blend the remaining vegetables and liquid into a smooth sauce. Stir the shredded beef back into the sauce and simmer on the stovetop for about 10 minutes. Thin with water or broth if needed.
8. Cook rotini pasta according to package directions. Drain and toss directly into the sauce.
9. Serve topped with shredded mozzarella cheese.
   

Tips from Chef Kara

• Swap regular garlic for pickled garlic or black garlic for a deeper, more complex flavor.
• Leftover sauce freezes well. Store it in portions for a quick future meal.
• The blended sauce also works great over rice or mashed potatoes.