Pot Roast with Pappardelle Pasta

Ingredients

• 4 lb Chuck roast (bone‑in) (Prefer a 7‑bone steak, well‑marbled)
• 2 tbsp Clarified butter (or high‑smoke‑point oil) (For searing)
• 2 tsp Salt (Season meat and vegetables)
• 1 tsp Black pepper (Freshly ground)
• 1 large Large onion (Quartered, cut into big pieces)
• 3 large Carrots (Cut into 2‑inch chunks)
• 3 stalks Celery stalks (Cut into 2‑inch chunks)
• 4 cloves Garlic cloves (Minced)
• 2 sprigs Fresh rosemary (Leaves stripped)
• 2 sprigs Fresh thyme (Leaves stripped)
• 8 oz Mushrooms (button or cremini) (Sliced)
• 12 oz Red wine (dry) (Half a bottle, for deglazing)
• 3 cups Beef stock (Homemade or low‑sodium store‑bought)
• 1 tbsp Worcestershire sauce (Adds umami depth)
• 1 tbsp All‑purpose flour (For thickening the sauce)
• 12 oz Pappardelle pasta (Large ribbon pasta)
• 1 tbsp Butter (For finishing the pasta)
• 0.25 cup Parmesan cheese (Freshly grated)
• to taste Freshly ground black pepper (for finishing)

Instructions

1. Prepare all ingredients

   Trim any excess fat from the roast, pat dry. Quarter the onion, cut carrots and celery into 2‑inch chunks, slice mushrooms, mince garlic, strip rosemary and thyme leaves. Measure wine, stock, flour, and Worcestershire sauce.

   Time: PT15M

2. Sear the roast

   Heat the pot over medium‑high heat, add clarified butter. When shimmering, place the roast in the pot and let it sit without moving until a deep golden‑brown crust forms on one side (about 3‑4 min). Turn and repeat on all sides until all faces are browned.

   Time: PT10M

   Temperature: 450°F

3. Caramelize the onions

   Remove the roast temporarily and set aside. Add the quartered onion pieces to the same pot, stirring occasionally. Scrape up any browned bits (fond) with a wooden spoon. Cook until the onions are deep golden and fragrant.

   Time: PT10M

   Temperature: 350°F

4. Sauté mushrooms

   Add sliced mushrooms to the pot, sprinkle a pinch of salt (or garlic salt) and cook, stirring, until they release their moisture and start to brown.

   Time: PT5M

   Temperature: 350°F

5. Add garlic

   Stir in the minced garlic and cook for about 30 seconds, just until fragrant—do not let it brown.

   Time: PT1M

   Temperature: 350°F

6. Create a roux

   Sprinkle 1 tbsp flour over the vegetables, stir to coat, and cook for 1 minute to eliminate raw flour taste.

   Time: PT1M

   Temperature: 350°F

7. Deglaze with red wine

   Pour in the 12 oz red wine, increase heat to bring to a boil, and let it reduce by about half (≈5 min). This removes alcohol and concentrates flavor.

   Time: PT5M

   Temperature: Boiling

8. Add liquids and herbs

   Stir in the beef stock, Worcestershire sauce, rosemary, thyme, and return the seared roast to the pot. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Simmer (around 200°F)

9. Braise in the oven

   Cover the pot with its lid (or foil) and place in a pre‑heated oven at 350°F. Braise for 3 hours, or until the meat is fork‑tender and falling apart. Check once after 1.5 h and stir the vegetables gently.

   Time: PT3H

   Temperature: 350°F

10. Cook the pappardelle

    While the roast is braising, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until al dente (≈10‑12 min). Drain, return to pot, stir in 1 tbsp butter and grated Parmesan, season with a pinch of salt and pepper.

    Time: PT15M

    Temperature: Boiling

11. Rest and shred the roast

    Remove the pot from the oven. Transfer the roast to a cutting board, let rest 10 min, then shred or slice with two forks.

    Time: PT10M

12. Plate and serve

    Twirl a portion of buttered pappardelle onto each plate, top with generous amounts of shredded roast, spoon over the rich braising sauce with vegetables, and finish with extra Parmesan and a drizzle of olive oil if desired.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g