Spaghetti Pot Roast

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


1pkg. (16 oz.) spaghetti,

1Tbsp.H-E-B Olive Oil,

1Cipolini onion, chopped,

1bell pepper, seeded and chopped,

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

8oz.sliced Portabella mushrooms,

1c.beef broth,

1 (6 oz.)cantomato paste,

1/2c.dry red wine,

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

1 tsp.salt,

1/3c.grated Romano cheese,


1Bring 4 quarts WATER to a boil in a 6-quart pot over High heat. Cook spaghetti according to package directions. Drain and set aside.

2Heat oil in a 12-inch skillet over Medium-High heat. Sauté onion, bell pepper, ham and mushrooms 8 to 10 minutes, until tender. Stir in broth, tomato paste, wine and gravy from pot roast package; bring to a boil.

3Place pot roast on a cutting board and cut crosswise into 1/4-inch thick slices. Stack slices and cut into 1/2-inch wide strips.

4Add beef strips to skillet; stir until beef is coated with sauce. Simmer 5 minutes or until heated through. Season to taste with salt and pepper.

5Toss beef mixture with spaghetti; sprinkle with Romano cheese and serve.

Nutritional Information

No Nutritional Information Available

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