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Spaghetti Pot Roast

Potroastghetti, Ciao Italia. Inspired by Rome


Quick and easy

Quick and easy

Quick and easy

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 spaghetti according to package directions. Drain and set aside.

Heat 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.

Place 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.

Add 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.

Toss beef mixture with spaghetti; sprinkle with Romano cheese and serve.
Nutritional Information
No Nutritional Information Available

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