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Pot Roast Sunday Sauce with Rigatoni. Slow braised pot roast with spicy Italian sausage, herbs, and red wine. Toss this Sunday-style sauce with rigatoni pasta, cream, and grated parmesan. Incredibly delicious and easy to make. All it needs is a side of crusty bread to mop up all that sauce, plus a great big winter salad. You simply can’t go wrong with this warming Sunday sauce. Serve on Sunday for a family dinner or at your next gathering with friends. It might be called Sunday sauce, but it’s wonderful any day of the week!
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I’ve decided that pot roast is the most underrated meat. It’s often considered more of a cheap meat to work with, but when cooked properly, low and slow, it can be incredibly delicious and versatile.
I’ve been cooking with pot roast so much this past year that it’s really become my secret weapon. I used to prefer slow-cooking short ribs, which I still love and enjoy, but post-roast is easier, more affordable, and can be just as delicious!
You all seem to be loving the recipes, so that excites me! And my family never complains when pot roast is on the menu.
I always knew I wanted to share an Italian-style Sunday sauce this December, but when I was thinking about the recipe during a recent flight, I had the idea to use pot roast instead of short ribs.
It’s definitely not traditional, but I knew it could be a great recipe for us to share with holiday guests and family this winter! I think we’re all looking for more affordable ways to cook this season, so this is a great option! The sauce feeds a LOT of people. You can freeze any leftovers too!
My family, especially my oldest brother, younger sister, and mom, all thought this was so yummy!
These are the details
Ingredients
- beef chuck roast
- garlic
- onions
- carrots
- celery
- Italian seasoning
- bay leaves
- fresh thyme
- San Marzano tomatoes
- tomato paste
- red wine
- star anise – optional, but we enjoyed the spice/warmth this adds to the sauce
- rigatoni pasta
- cream, or use canned coconut milk if dairy-free
- salted butter
- freshly grated parmesan cheese
Special Tools
This recipe requires only your favorite oven-safe Dutch oven (on sale for Cyber Week)! You can also easily make this in a crockpot.
Steps
Step 1: the beef and sausage
Use a nice cut of beef chuck roast, then cut it in half or into chunks to help the meat cook evenly. Arrange the meat in a Dutch oven or crockpot.
Season the roast with salt and black pepper.
Have the butcher get you some high-quality spicy Italian-style sausage. I like to use ground sausage and roll the meat into incredibly tiny meatballs. You can also use chopped, uncooked sausage links. Arrange the spicy sausage around the roast.
Step 2: add the remaining ingredients
Now, everything else can be added. As usual, I don’t sear the meat, as I think it’s an unnecessary, very messy step. It’s just not worth the mess to me!
Layer the onions and garlic. Add the Italian seasoning, carrots, celery, bay leaves, and thyme. Next, pour over a couple of cans of crushed San Marzano tomatoes. Add a can of tomato paste, then pour over the wine.
Step 3: time to cook
Cover the pot and begin cooking. Depending on the size of your roast, this will take around four hours.
If time allows, it’s best to start the sauce a day before to allow the flavors to mend. The sauce will be even yummier on the second day!
Step 4: finish the roast
You’ll know the roast has finished cooking when it’s falling apart. Shred the meat in the sauce. Then, keep it simmering on the stove while you cook the pasta.
Step 5: the pasta
Boil the rigatoni, then add it right back to that same pot. Ladle over some of the Sunday sauce. Add the cream, the parmesan, and some butter.
Give the pasta a good tossing, adding more sauce, cream, or parmesan, as desired.
Step 6: serve
I like to serve this with parmesan and butter-fried thyme and sage leaves on top. You can also simply use fresh chopped parsley.
Add your favorite winter salad and some bread on the side.
This recipe feeds a lot, probably way more than you need, so you’ll likely have leftovers.
You can serve it throughout the week with pasta or make cheesy stuffed peppers (our favorite). You can also freeze the leftover sauce—the options are endless!
Looking for more pot roast type dinners? Here’s a few more to try!
Smothered Chicken in Mushroom Wine Pan Sauce
Crockpot Thai Short Ribs with Coconut Rice
Crockpot Short Rib Bourguignon
Lastly, if you make this Pot Roast Sunday Sauce with Rigatoni, be sure to leave a comment and/or rate this recipe! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pot Roast Sunday Sauce and Rigatoni
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
- 2 cans (32 ounce) crushed San Marzano tomatoes
- 1 can (6 ounce) tomato paste
- 2 cups red wine
- 1 whole star anise , (optional)
- 1 pound rigatoni pasta
- 1 cup cream
- 1 cup grated parmesan cheese
- 4 tablespoons salted butter
Instructions
- 1. Preheat the oven to 325° F.2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and black pepper. Roll the sausage into tiny meatballs and arrange around the roast. 3. Add the onions, garlic, carrots, celery, Italian seasoning, bay leaves, and thyme. Pour over the tomatoes, add the tomato paste, the 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 in the sauce, it should be falling apart. Discard the star anise and bay leaves. 4. When ready to serve, cook the pasta according to package directions. Drain. Add the pasta back to the pot. Spoon over the Sunday sauce. Add the cream, parmesan, and butter. Toss to combine.5. Serve with lots of parmesan and crispy butter-fried herbs. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Making this for a dinner party! 🙂 planning to make ahead tonight and reheat tomorrow to serve – should I add the Parmesan and cream on the prep day or on serving day when reheating? Thanks!
Hi Christina,
I would add it when you are reheating. I hope you love this recipe, please let me know if you have any other questions! xx
Wish I would have read the comments first.
Currently in the oven and I only put 1 can (32oz) of crushed tomatoes. I have 2 hours left and going to add it now and hope for the best!
I’m sure it will be just fine to add now:) I hope you love this recipe! xx
This was the most delicious recipe! It had my home smelling amazing all day – and the taste was 5 star Italian restaurant. We loved everything about it and it really wasn’t that hard to make!
Hi Michele,
Thanks so much for making this recipe, I’m so glad to hear it turned out well for you! Happy Sunday! xT
Hi,
The recipe calls for 2 cans (32 ounce) of crushed tomatoes. Is that 2 x 32 oz cans or 2 x 16 oz cans?
Hi Vince,
That is 2 x 32 oz cans. Please let me know if you have any other questions, I hope you love this recipe! xT
Hi! How would you make this in the crockpot? What would be the cooking times be? Would everything else be the same? Thanks!😊
Hi Melissa,
I would just cook for 6-8 hours on low. I hope you love this recipe, please let me know if you have any other questions! xx
I can’t wait to try this recipe! I feel silly asking… but do the carrots and celery break down as they cook? Or do you mash them at the end? Or are there just chunks of those veggies in the sauce?
Hi Marleah,
You will want to finely chop them, but they will become part of the sauce. I hope you love this recipe, please let me know if you give it a try! xx
Hi there! Can you clarify how many total ounces of crushed tomatoes are needed? Is it 32 ounces total or 2 cans that are 32 ounces each?
Hi Bethany,
It’s 2 cans, that are 32 ounces each, so a total of 64 ounces. Please let me know if you have any other questions! xx
Do you cook the sausage first if doing in crockpot?
Hi Kathy,
Nope, the sausage will cook in the crockpot:) Please let me know if you have any other questions! xT
can you freeze this
Hi Carloyn,
Totally, that will work nicely for you. Please let me know if you have any other questions! xT
Can this recipe be made without alcohol? Do you suggest a substitution?
Hi Kara,
You bet, you can use broth in place of the wine. Please let me know if you have any other questions, I hope you love this recipe! xx
Can you give more direction on the crispy herbs? I made this once before it was magic!! I didn’t even notice the herb part so I want to do that this go round.
Thanks so much, Megan! I just fry some thyme and sage in butter until crispy. I hope this helps! xT
I love this recipe so much!!!! Full of flavor and so easy to make!!!! I made it for 10 people and my sister made it for 19….EVERYONE LOVED it!!!!
Hi Joanne,
Wonderful! Love to hear this recipe turned out well for you, I appreciate you making it! Happy New Year!🎆
If I make this in a slow cooker do I stir it at any point?
Hi Colleen,
Nope, no need, you can just leave it:) Please let me know if you have any other questions, I hope you love this recipe! xx
What type of cheese would you recommend if using the sauce in bell peppers like you mentioned?
Hi Jennifer,
My family loves mozzarella, but you can really use any good melty cheese that you enjoy. I hope this helps! xT
I’m making the sauce ahead of time the night before. How do you recommend I heat it up tomorrow before adding to the pasta? My house smells insanely amazing, by the way! Can’t wait to taste!
Thanks so much for making this recipe, Mariam!! You can just heat the sauce on the stove on warm. I hope this helps! Happy New Year! xT
Can I make this in a slow cooker
Hi Petrie,
You bet, I would cook on low for 6-8 hours. Please let me know if you have any other questions, I hope you love this dish! xxT
Can you use pressure cooker to cook this more quickly?
Hi Andrew,
Sure, that should work nicely for you. Let me know if you give this recipe a try! xx
This is my favorite HBH recipe of all time! To put all ingredients in one pot and wind up with a rich Sunday sauce or gravy as some call it! Amazing! I served this at Christmas with homemade pesto focaccia bread. It was delicious! I had plenty of sauce left over to freeze for another meal! Thank you!
Thanks so much, Melissa!! Love to hear this recipe is always enjoyed, I appreciate you making it so often. Happy New Year! xx