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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!
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
Servings: 6
Calories Per Serving: 920 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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!
This post was originally published on December 4, 2024
My family was skeptical when I told them what I was making but no complaints when it came to taste. Make sure you have a really large pot to cook it in. My first Dutch oven was too small.
Hey Debbie,
Happy Sunday!! Thanks a bunch for trying this recipe and your comment, love to hear it was enjoyed! Happy Summer!
Dear Tieghan, This recipe was DIVINE. We have leftover sauce and since we didn’t mix the pasta with it, we are going to eat it like a hot thick soup for lunch today. Never would have thought to put pot roast in a pasta sauce but wow is it ever good.
thank you!!
Thanks so much, Julie:) Love to hear this recipe was enjoyed, I appreciate you making it! Have a nice Memorial Day!
Hi there
Can you substitute the spicy italian saucage with something else? Thanks x
Hi Erna,
Sure, what are you wanting to use instead? You could use a mild Italian sausage, ground beef, or even just omit it. I hope this helps! xx
what is a good appetizer to serve before this please?
Hi there,
Here are some options for you:
https://fett-weg.today/hot-honey-mozzarella-sticks/%3C/a%3E%3Cbr /> https://fett-weg.today/marinated-burrata/%3C/a%3E%3Cbr /> https://fett-weg.today/garlic-olive-oil-dip/%3C/a%3E%3Cbr /> https://fett-weg.today/gruyere-tomato-bruschetta/%3C/a%3E%3Cbr /> I hope this helps!
Hi! I would love to make this but can’t have dairy. Can it be eliminated or substituted?
Hi Lily,
I would just use your favorite dairy free cream and cheese, that should work nicely for you! xx
2nd time I’ve made this! It is my favourite, so delicious and the make ahead option is too perfect… I have had enough leftovers for another meal! So yummy
Hi Judy,
Wonderful!! Thanks so much for making this recipe, so glad to hear it turned out nicely for you! Have the best weekend:)
How high and long do you cook it if you’re using a crockpot?
Hi Megan,
I would cook on low for 6-8 hours. Please let me know if you have any other questions! xT
Hi Tieghan,
I made this last night and loved it! Thanks. I used chick pea pasta and it was fabulous! Just wondering if I could make this in a instapot/pressure cooker?
Hey Judy,
Love to hear this! Thank you for making this recipe and your comment! Sure, I would do at least 60 minutes on high pressure. Have a wonderful week!!
This was soooo good! I did add the 2 cups water and definitely was saucey. With crusty bread and salad it was perfect dinner. Can see not needing to add it. Will make again. Perfect for a snowy cold day.
Hey Deanna,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
Just a quick question- for the two cans of crushed tomatoes is it 32 ounces each or 32 total? Thank you so much!
Hey Alyssa,
It’s two cans of 32 oz each:) Please let me know if you give this recipe a try, I hope you love it! xT
Loved this! Made for my family last night–the crock pot was full to the brim so I couldn’t add the 2 cups of water but it was perfect without! And I would think it would make it too runny with the addition. Thanks for another easy & delicious meal!
Hey Courtney,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx
I completely forgot to add 2 cups of water but didn’t even realize until I re-read the recipe. Well, I tasted it and oh my it was still AMAZING!!! I’m not sure I’ll even add water next time. Curious what the water does besides maybe it less thick? The flavors were soo good I wonder if they’d be diluted by the water. Such a unique recipe – thank you!!
Hey Julie,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! The water just gives the meat a little extra liquid to cook in, but if it worked without it, that’s great:) xx
Hello! I never take time to write comments but I made this last night and had to come on and rate this. It was SO delicious! My house smelled heavenly all day and the plate of food that it made was stunning! My teen boys said it was so delicious that it gave them chills! I love your recipes and make them all the time (the 30 minute butter chicken is {chef’s kiss}). I felt it was long overdue to write a rave review! Do yourself a favor and make this dish asap! Next time I think I’ll dice the onion rather than slice it and maybe not add water at the beginning and put a little pasta water in at the end, if needed (I don’t think it will need it). SO GOOD! Thanks, Tieghan, keep the amazing recipes coming!
Hey Casey,
Happy Friday! Thanks for making this dish and your comment, love to hear it turned out well for you! XxT
This is on the menu for tonight! Is there a way it could be made in a crockpot instead?
Hi Halle,
Yes, you can cook on low for 6-8 hours. I hope you love this recipe! Have a great Sunday! xT
Excited to make this recipe. The Ingredients does not list 2 Cups of Water, however the Instructions do . Just clarifying so it is not thin.
Hi Susan,
Yes, you will want to include the water, I never add water to an ingredient list. I hope you love this recipe! xx