Pot Roast Bolognese

Posted on Jun 21 2013 - 9:55am by Barry C. Parsons
Pot Roast Bolognese

Pot Roast Bolognese

Pot Roast BologneseEveryone loves a good pasta Bolognese, right? I know our family loves the simple rich beefy taste of a great Bolognese sauce so I thought, why not move outside using just ground beef and try braising a pot roast in the same simple sauce which may be the best flavor enhancer to beef that was ever invented. The result was outstanding! The slow cooking process tenderized the beef to the point that it was falling apart and the sauce was deep, rich and delicious. Serve with roasted potatoes and steamed vegetables.

This is a great weekend cooking idea because you can make a very large pot roast and have leftovers for a meal or two in the early days of the week ahead. We served this pot roast with some roasted potatoes and steamed vegetables on Sunday, then enjoyed pulled beef bolognese sandwiches with melted provolone the next day. The remaining pulled beef and sauce was then simply warmed and served over pasta the next day; one relaxing slow cooking Sunday, three days of incredibly delicious meals…what’s better than that?

Leftover suggestions:

Pull the beef into pieces, toss in a little of the sauce and serve on toasted crusty bread with melting provolone cheese.

Pot Roast Bolognese Sandwich

Pot Roast Bolognese Sandwich

Serve pulled beef and sauce tossed with pasta and served with grated Parmesan cheese.

Pot Roast Bolognese FarfallePot Roast Bolognese Farfalle

Pot Roast Bolognese Farfalle

Pot Roast Bolognese
Prep time
Cook time
Total time
Pot Roast Bolognese + 2 leftover options! You'll want to cook a larger roast with these easy leftover options that stretch Sunday dinner into the next week!
Recipe type: Dinner
Serves: serves 6-8
  • 4 to 5 pound beef roast (Blade or cross rib cuts work well.)
  • 4 ounces pancetta, finely diced (or bacon)
  • 3 tbsp olive oil
  • 2 carrots, diced small
  • 3 celery stalks, diced small
  • 4 cloves minced garlic
  • 2 large onions, finely diced
  • salt and pepper to season
  • 4 cups crushed canned tomatoes
  • 3 cups beef stock
  • 2 cups red wine
  • 1 tsp freshly grated nutmeg
  • 2 bay leaves
  1. Season the roast with salt and pepper and brown on all sides in a cast iron pan with a little canola oil added to the pan.
  2. Transfer the roast to a covered roaster or heavy dutch oven. To the frying pan add the pancetta or bacon. Cook over medium heat until the pancetta renders it's fat and begins to brown.
  3. Add the crisp pancetta to the roast, drain the excess fat off and add the olive oil, carrots, celery, garlic salt and pepper to the frying pan.
  4. Cook until the onions have softened but not browned. Add the vegetable mixture to the roasting pan along with all the remaining ingredients; tomatoes, beef stock, red wine, nutmeg and bay leaves.
  5. Cover and place in a 325 degree oven for 2-3 hours until the meat is fall-apart tender.
  6. Serve with roasted potatoes and steamed vegetables.


5 Comments so far. Feel free to join this conversation.

  1. Mary Sullivan Frasier June 21, 2013 at 10:56 am - Reply

    Soooo not fair! (but brilliant!) I haven’t had breakfast and now nothing I have in the house sounds even remotely as drool-worthy as any one of these delectable creations looks. You, sir… have cooked up a triple threat with this dish. You can bet that I’ll be pinning and sharing this on FB! Oh, and I’ll be making it soon, too. :~)

  2. Amanda June 21, 2013 at 8:32 pm - Reply

    Do you think you could do this in a slow cooker?

  3. Barry C. Parsons June 21, 2013 at 8:51 pm - Reply

    After browning the roast as instructed, I can’t see why not.

  4. April November 14, 2014 at 5:29 pm - Reply

    any idea for a substitution on the red wine that would still enhance the flavour?

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