Pot Roast Bolognese

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!

Pot Roast Bolognese

Everyone 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?

Why not try braising a pot roast in the same simple sauce which may be the best flavour enhancer to beef that was ever invented.

Pot Roast Bolognese

The result was outstanding! The slow cooking process tenderized the beef to the point that it was falling apart. The sauce was deep, rich and delicious.

We served it with roasted potatoes and steamed vegetables.

This is a great weekend cooking idea for a couple of reasons. First you get to enjoy an outstanding Sunday dinner.  Make a very large pot roast, though to ensure 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 we enjoyed pulled beef bolognese sandwiches with melted provolone the next day.

Pot Roast Bolognese close up photo of carved roast on a white platter

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?

I like to use Chuck/Blade roast for a pot roast.

Leftover suggestions:

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

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

Leftover Bolognese Pot Roast and pasta.

Originally published Sept 2019. Updated April 2020.

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Pot Roast Bolognese

Yield: Serves 8 or more

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

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!

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Ingredients

• 4 pound beef roast or larger, 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 (low/no sodium is best)
• 2 cups red wine
• 1 tsp freshly grated nutmeg
• 2 bay leaves

Instructions

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, onions, 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.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Nutrition Information

Yield

10

Serving Size

8
Amount Per Serving Calories 724Total Fat 45gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 23gCholesterol 226mgSodium 366mgCarbohydrates 9gFiber 3gSugar 5gProtein 58g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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