Melt-in-Your-Mouth Pot Roast Sauce
Pot roast: savor this incredibly tender, slow-cooked Sunday sauce. Features a rich tomato base, spicy sausage, and fork-tender beef, perfect for a hearty meal.
Ingredients
- 1 (2-3 pound) beef chuck roast, cut into 4 chunks
- salt and black pepper
- 1 pound ground spicy Italian sausage
- 2 yellow onions, thinly sliced
- 6 cloves garlic, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 tablespoons Italian seasoning
- 2 bay leaves
- 2 tablespoons chopped fresh thyme
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups water
- 1 whole star anise (optional)
- 1 parmesan rind (optional)
- 1 pound rigatoni pasta
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 325°F. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season generously with salt and black pepper.
- Roll the sausage into tiny meatballs and arrange them around the roast.
- Add the onions, garlic, carrots, celery, Italian seasoning, bay leaves, and thyme. Pour over the crushed tomatoes, add the tomato paste, red wine, 2 cups water, and the star anise (if using). If you have a parmesan rind, add that too! Cover and roast for 3 1/2 to 5 hours or until very tender.
- Shred the meat directly in the sauce until it is falling apart. Discard the star anise and bay leaves.
- When ready to serve, cook the rigatoni pasta according to package directions until al dente. Drain the pasta and add it back to the pot with the sauce. Spoon over the Sunday sauce.
- Add the heavy cream, grated Parmesan cheese, and unsalted butter. Toss to combine until the pasta is well coated.
- Serve immediately with extra grated Parmesan and crispy butter-fried herbs (such as parsley or basil) for garnish. Enjoy your hearty meal!
- For best flavor, let the sauce rest for 10-15 minutes before serving.
Notes
- For the most tender beef, ensure the internal temperature reaches 200-205°F (93-96°C) for easy shredding, though the USDA recommends 145°F (63°C) for whole beef cuts with a 3-minute rest for safety.
- Don't skip the parmesan rind if you have one; it adds an incredible umami depth to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stove. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the parmesan rind if you have one; it adds an incredible umami depth to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stove. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.