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Spaghetti Pot Roast
Potroastghetti, Ciao Italia. Inspired by Rome
Prep Time:
15 minutes
Cook Time:
15 minutes
6 - 8 servings

1 pkg. (16 oz.) spaghetti

1 Tbsp. H-E-B Olive Oil

1 Cipolini onion, chopped

1 bell pepper, seeded and chopped

1/3 c. finely diced ham (about 2 ounces)

8 oz. sliced Portabella mushrooms

1 c. beef broth

1 (6 oz.) can tomato paste

1/2 c. dry red wine

2 lbs. H-E-B Fully Cooked Pot Roast with Hearty Gravy, divided

1 tsp. salt

1/3 c. grated Romano cheese


Bring 4 quarts WATER to a boil in a 6-quart pot over High heat. Cook s
paghetti according to package directions. Drain and set aside.
Heat oil in a 12-inch skillet over Medium-High heat. Sauté onio
n, bell pepper, ham and mushrooms 8 to 10 minutes, until tender. Stir
in broth, tomato paste, wine and gravy from pot roast package; bring t
o a boil.
Place pot roast on a cutting board and cut crosswise into 1/4-inch thi
ck slices. Stack slices and cut into 1/2-inch wide strips.
Add beef strips to skillet; stir until beef is coated with sauce. Simm
er 5 minutes or until heated through. Season to taste with salt and pe
Toss beef mixture with spaghetti; sprinkle with Romano cheese and serv

Nutritional Information

No Nutritional Information Available


No Source Information Available