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  1. Pot Roast with Pappardelle

Pot Roast with Pappardelle

03:30:00 10 servings, 1/10 recipe (182 g) each
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10 servings, 1/10 recipe (182 g) each

Searching for a new twist on classic pot roast? Try our delicious Pot Roast with Pappardelle recipe. It's guaranteed to be a crowd pleaser!

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  • Heat oven to 350ºF.
  • Heat 1 Tbsp. oil in ovenproof Dutch oven on medium-high heat. Add meat; cook 8 to 10 min. or until evenly browned, turning after 5 min. Remove meat from pan, reserving drippings in pan.
  • Add remaining oil and onions to reserved drippings; cook and stir on medium heat 5 min. or until softened, adding garlic for the last minute. Stir in broth. Bring to boil, stirring constantly to scrape browned bits from bottom of pan. Add tomatoes and dressing; stir. Return to boil. Add all remaining ingredients except pasta; mix well. Return meat to pan; cover.
  • Bake 2-1/2 to 3 hours or until meat is tender. About 15 min. before meat is done, cook pasta as directed on package, omitting salt.
  • Drain pasta. Transfer meat to cutting board, reserving sauce and vegetables in pan. Skim and discard fat from surface of sauce. Cut meat across the grain into thin slices. Serve with sauce, vegetables and pasta.

Special Extra

Serve topped with Kraft 100% Parmesan Aged Grated Cheese before serving.

Serving Suggestion

Serve with a tossed seasonal mixed greens salad.


  • 10 servings, 1/10 recipe (182 g) each

Nutritional Information

Serving Size 10 servings, 1/10 recipe (182 g) each
Calories 490
% Daily Value
Total fat 18g
Saturated fat 5g
Cholesterol 95mg
Sodium 250mg
Carbohydrate 47g
Dietary fibre 3g
Sugars 5g
Protein 32g
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 40 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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