Pot Roast Sunday Sauce with Rigatoni

Ah, my dear friend! Gather ‘round, because today I’m sharing one of my all-time favorite recipes: Pot Roast Sunday Sauce with Rigatoni. This isn’t just a meal; it's a warm embrace in a bowl, a quintessential Sunday feast that concocts memories as rich as its flavors. Picture this: the aroma drifting through your home as the pot roast slowly simmers, tenderizing and melding with a medley of vegetables and robust spices. It’s like a cozy blanket on a chilly day, and trust me, when you serve this at your table, it’ll feel like you’re hugging every guest.

Why you'll love this recipe

Now, let’s chat about why this recipe deserves a special place in your heart (and your recipe book). First off, it’s an all-in-one wonder, a wonderful juxtaposition of hearty meat and satisfying pasta, drenched in a tangy sauce that has been simmered to perfection. There’s something undeniably comforting about a Sunday pot roast, and when you transform the leftovers into a luscious sauce served over rigatoni, magic happens.

The real charm lies in its versatility. Not only do you get to enjoy a melt-in-your-mouth pot roast, but the resulting Sunday Sauce is an open canvas! Add some fresh basil for an extra pop of flavor, toss in a hint of chili for spice, or even use the sauce as a base for a simple weeknight pizza. This dish has the warmth of a family gathering and the appeal of a gourmet meal. Who wouldn’t want that?

Gather these ingredients

Let’s talk ingredients. Each one plays a significant role in layering flavor:

• Pot Roast (2 lbs): The star of the show! Choose a well-marbled chuck roast for that perfect balance of fat and meat. This will yield a tender, juicy result.
• Olive Oil (2 tablespoons): Picture a silky dance in the pot, bringing everything together and enhancing those lovely browning flavors during searing.
• Onion (1, chopped): Sweet and aromatic, the onion lays a flavor foundation that’s downright essential.
• Garlic (2 cloves, minced): Ah, garlic! The transformative ingredient that elevates everything with its aromatic intensity.
• Carrots (3, chopped) and Celery (3 stalks, chopped): These veggies bring a subtle sweetness and earthiness that rounds out the sauce beautifully.
• Beef Broth (2 cups): A rich, homemade broth works wonders. If you’re in a pinch, store-bought will do just fine—just make sure it’s low-sodium.
• Red Wine (1 cup): A deep, robust red is perfect here. It adds complexity to the sauce, so don’t skimp on flavor! (And feel free to pour a glass for yourself while you cook!)
• Crushed Tomatoes (28 oz can): This is your go-to for that beautifully vibrant, tangy base.
• Italian Seasoning (1 tablespoon): A sprinkle of this medley ties everything together with notes of fennel, basil, and a bit of oregano.
• Salt and Pepper to taste: Always important! Seasoning is where flavors really come alive.
• Rigatoni Pasta (1 lb): This sturdy pasta hugs the sauce perfectly, making every bite a hearty feast.
• Fresh Parsley: A vibrant garnish that adds a fresh aroma and visual appeal to your final dish.

Preparing Pot Roast Sunday Sauce with Rigatoni

Ready to dive in? This is where the magic happens, step by step—trust me, you’ll want to follow along closely:

1. Sear the Roast: Heat the olive oil in a large pot over medium heat. Season your pot roast generously with salt and pepper. Sear every side until it's a beautiful golden brown—this seals in those juicy flavors. Remove the roast and set it aside for now.

2. Create the Base: In the same pot, toss in your onions, garlic, carrots, and celery. Cook them down until soft and fragrant, about 5-7 minutes. This is where the aroma will truly start to fill the kitchen, and you'll start salivating—trust me!

3. Combine the Goodness: Pour in the beef broth, red wine, and crushed tomatoes. Add that glorious seared pot roast back into the pot too. Give everything a good swirl, sprinkle in Italian seasoning, and bring this luscious mixture to a boil. Lower the heat, cover it, and let it simmer for 2-3 hours. The longer, the better; you’re looking for fall-apart tender meat.

4. Shred the Meat: Once your pot roast is tender enough to be shredded, remove it from the pot. Use two forks to pull it apart, then return the shredded meat back to the sauce. It's like giving the sauce a hearty hug!

5. Pasta Time: Cook the rigatoni according to the package instructions until al dente. Drain and then toss it into the pot with the sauce. Mix it all up so every piece of pasta is gloriously coated.

6. Serve and Garnish: Serve this dish hot, with a sprinkle of fresh parsley on top. It's the finishing touch that elevates everything.

How to plate and pair

When it comes to serving this dish, think rustic and wholesome. Ladle the saucy rigatoni onto bowls, making sure to pile on some of that tender pot roast, too. A sprinkle of fresh parsley adds a pop of color.

Pair it with a simple side salad dressed in olive oil and lemon to balance the richness, and maybe some crusty bread to soak up the sauce. And for the drink? That same red wine you used in cooking is always a classic!

Storage and reheating tips

Ah, leftovers—my favorite part. Allow any uneaten sauce and pasta to cool completely before storing them in airtight containers in the fridge. They’ll keep for about 3-4 days.

For longer storage, freeze the sauce (without pasta) in freezer-safe containers. It’ll last up to three months! When it’s time to enjoy it again, thaw in the refrigerator overnight and reheat on the stove over low heat until warmed through.

Pro chef tips

Here are a few insider tips to elevate your cooking game:

• Toast the Spices: After adding the Italian seasoning, let it cook for a minute to release those aromatic oils. It makes a huge difference!
• Don’t Skip Sealing the Roast: This step locks in moisture and flavor. Trust me—it’s magic!
• Experiment with Wine: Not a red wine lover? Try a nice dry white! It’ll change the whole character of the dish.

Creative Twists

While this recipe is fantastic as is, don’t hesitate to explore! Swap the beef for a pork shoulder for a whole new flavor profile or add those earthy mushrooms to the sauté mix. Feel free to sprinkle in some crushed red pepper flakes for an unexpected kick!

Ingredients

• 2 lbs pot roast
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 2 cups beef broth
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• 1 lb rigatoni pasta
• Fresh parsley for garnish

Directions to follow

1. Heat olive oil in a large pot over medium heat.
2. Season pot roast with salt and pepper. Sear on all sides until browned, then remove and set aside.
3. Add onions, garlic, carrots, and celery to the pot. Cook until softened.
4. Pour in beef broth, red wine, and crushed tomatoes. Return the roast to the pot. Bring to boil, then reduce to low heat. Cover and simmer for 2-3 hours.
5. Remove pot roast, shred it, and return it to the sauce.
6. Cook rigatoni according to package instructions. Drain and mix with the sauce.
7. Serve hot, garnished with fresh parsley.

Your questions answered

1. Can I make this recipe ahead of time?
Absolutely! It tastes even better the next day.

2. What wine should I use?
A dry red wine like Merlot or Cabernet Sauvignon works beautifully.

3. Can this be frozen?
Yes! Freeze the sauce without pasta for up to three months.

4. What if I don’t have rigatoni?
Any pasta shape works, but I love how rigatoni holds sauce!

5. Is it really necessary to sear the roast?
Yes! This step creates those deep flavors you want in a pot roast.

My friends, I hope you dive into this recipe with passion and love, just as I do each time I make it. It’s more than just a dish; it’s a journey—a beautiful blend of flavors that brings people together. So grab that pot roast, gather your ingredients, and let this magical sauce transport you into a culinary embrace. Happy cooking!