Pot Roast with Spaghetti

Health score
16%
Pot Roast with Spaghetti
175 min.
8
503kcal

Suggestions


Imagine a hearty meal that brings the warmth of home cooking to your table—Pot Roast with Spaghetti is just that! This delightful dish combines the rich, savory flavors of a tender beef chuck roast with the comforting familiarity of spaghetti, creating a unique and satisfying dining experience. Perfect for family gatherings or a cozy dinner with friends, this recipe serves eight, making it ideal for sharing.

The magic begins with browning the roast in a Dutch oven, allowing the meat to develop a beautiful crust that locks in flavor. As the roast simmers in a luscious tomato sauce infused with aromatic herbs like basil, thyme, and oregano, your kitchen will be filled with mouthwatering scents that will have everyone eagerly anticipating mealtime. The addition of a hint of cinnamon adds a surprising depth to the dish, elevating it beyond the ordinary.

Once the roast is perfectly tender, it’s sliced and served over a bed of spaghetti, creating a delightful contrast of textures. A sprinkle of grated Parmesan cheese on top adds a creamy finish that ties all the flavors together. With a total preparation time of just under three hours, this pot roast is well worth the wait. Gather your loved ones around the table and enjoy a meal that’s not only delicious but also a true labor of love!

Ingredients

  • pounds beef chuck boneless
  • tablespoons butter 
  • tablespoons canola oil 
  • pound spaghetti cooked drained
  • 0.5 teaspoon basil dried
  • teaspoon thyme dried
  •  garlic clove minced
  • 0.1 teaspoon ground cinnamon 
  • small onion chopped
  • teaspoons oregano dried
  • servings parmesan cheese grated
  • 0.5 teaspoon pepper 
  • 1.5 teaspoons salt 
  • 18 ounces canned tomatoes canned
  • cups water hot

Equipment

  • frying pan
  • dutch oven

Directions

  1. Heat oil and butter in a Dutch oven; brown roast on all sides.
  2. Remove and set aside.
  3. Add the garlic, onion and seasonings to the pan. Cook slowly for about 5 minutes, stirring constantly. Stir in water and tomato paste. Return roast to Dutch oven and spoon sauce over it.
  4. Cover and simmer for 2-1/2 to 3 hours or until the meat is tender.
  5. Remove roast; cut into slices.
  6. Serve with spaghetti and sauce.
  7. Sprinkle with Parmesan cheese if desired.

Nutrition Facts

Calories503kcal
Protein27.78%
Fat50.62%
Carbs21.6%

Properties

Glycemic Index
29.44
Glycemic Load
9.54
Inflammation Score
-8
Nutrition Score
23.232608701872%

Flavonoids

Isorhamnetin
0.44mg
Kaempferol
0.06mg
Myricetin
0.01mg
Quercetin
1.78mg

Nutrients percent of daily need

Calories:502.71kcal
25.14%
Fat:28.51g
43.86%
Saturated Fat:12.57g
78.55%
Carbohydrates:27.37g
9.12%
Net Carbohydrates:24.65g
8.96%
Sugar:3.55g
3.94%
Cholesterol:111.87mg
37.29%
Sodium:1165.27mg
50.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.2g
70.4%
Selenium:49.38µg
70.55%
Zinc:10.35mg
68.99%
Vitamin B12:3.51µg
58.45%
Phosphorus:463.15mg
46.32%
Calcium:329.21mg
32.92%
Vitamin B6:0.6mg
30.22%
Vitamin B3:5.98mg
29.91%
Iron:4.49mg
24.93%
Manganese:0.42mg
20.86%
Potassium:669.49mg
19.13%
Vitamin B2:0.32mg
18.85%
Magnesium:59.25mg
14.81%
Vitamin K:14.91µg
14.2%
Copper:0.28mg
14.05%
Vitamin E:2mg
13.37%
Fiber:2.72g
10.88%
Vitamin B5:1.06mg
10.58%
Vitamin A:513.55IU
10.27%
Vitamin B1:0.15mg
9.92%
Vitamin C:6.71mg
8.13%
Folate:20.99µg
5.25%
Vitamin D:0.26µg
1.76%
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