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Pot Roast with Spaghetti

 Pot Roast with Spaghetti
My mother gave me this recipe some time ago. It's a winner in our family - kids especially seem to like the spaghetti. It's a different way to serve pot roast...and sure makes the house smell good when it's simmering! Everyone I've shared the recipe with has said how much they're enjoyed it.
8 ServingsPrep: 25 min. Cook: 2-1/2 hours


  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 boneless beef chuck roast (2 to 3 pounds)
  • 1 garlic clove, minced
  • 1 small onion, chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon ground cinnamon
  • 1-1/2 to 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cups hot water
  • 3 cans (6 ounces each) tomato paste
  • 1 pound spaghetti, cooked and drained
  • Grated Parmesan cheese, optional


  • Heat oil and butter in a Dutch oven; brown roast on all sides. Remove
  • and set aside.
  • Add the garlic, onion and seasonings to the pan. Cook slowly for
  • about 5 minutes, stirring constantly. Stir in water and tomato
  • paste. Return roast to Dutch oven and spoon sauce over it.
  • Cover and simmer for 2-1/2 to 3 hours or until the meat is tender.
  • Remove roast; cut into slices. Serve with spaghetti and sauce.

2 of 2

Pot Roast with Spaghetti (continued)

Directions (continued)

  • Sprinkle with Parmesan cheese if desired. Yield: 6-8 servings.
Nutritional Facts: One serving equals 473 calories, 8 g fat (3 g saturated fat), 96 mg cholesterol, 560 mg sodium, 58 g carbohydrate, 0 fiber, 41 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.