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Italian Pot Roast with Pappardelle

Italian Pot Roast with Pappardelle

Updated March 22, 2026

Beef braised in tomatoes and red wine until fork-tender, tossed with pappardelle that absorbs the rich, deeply savory sauce.

What cut to buy: Boneless chuck roast, 2.75 to 3 lb, in one piece. Look for visible marbling throughout and thick seams of connective tissue running through the meat. What to avoid: Bottom round, eye of round, or anything labeled 'extra lean' will dry out rather than become tender. Pre-cut stew meat won't hold together for shredding.

Make ahead: Braised beef improves overnight. Cool completely, refrigerate, and skim solidified fat before reheating. Cook pasta fresh when serving. Wine choice: Use wine you'd drink. Chianti, Montepulciano, or any dry Italian red works. Avoid cooking wine or anything with added salt.

Cook time
3 hrs 55 min
Rating
…

Ingredients

Scale
Measurement units
  • 3 lb Boneless chuck roast
  • 2 tsp Kosher salt
  • 1 tsp Freshly ground black pepper
  • 2 tbsp Olive oil
  • 1 whole Yellow onion, diced
  • 2 whole Carrots, diced
  • 2 whole Celery stalks, diced
  • 4 clove Garlic cloves, smashed
  • 2 tbsp Tomato paste
  • 1 ½ cups Dry red wine (Chianti or similar)
  • 1 ½ cups Beef stock
  • 28 oz Whole San Marzano tomatoes, crushed by hand
  • 2 leaf Bay leaves
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • 1 lb Pappardelle
  • Parmigiano-Reggiano, to taste

Instructions

Season the beef
Pat Boneless chuck roast (3 lb) dry with a clean kitchen towel.
Season all surfaces generously with Kosher salt (2 tsp) and Freshly ground black pepper (1 tsp).
Let rest at room temperature for 30 to 45 minutes while you prep vegetables. This tempers the meat and helps seasoning penetrate.
Equipment: cutting board
Sear the roast
Position rack in lower third of oven and preheat oven to 300°F.
Heat Dutch oven over medium-high heat. Add Olive oil (2 tbsp) and heat until shimmering, 400–425°F on infrared thermometer.
Place roast in pot and sear without moving until deep brown crust forms, 4 to 5 minutes per side.
Transfer roast to a plate and set aside.
Equipment: Dutch oven (5 to 7 quart), Infrared thermometer, Tongs
Make the soffritto
Reduce heat to medium (325–350°F surface). Add Yellow onion, diced (1 whole), diced, Carrots, diced (2 whole), diced, and Celery stalks, diced (2 whole), diced to pot. Cook, stirring occasionally and scraping up fond, until softened and beginning to color.
Add Garlic cloves, smashed (4 clove), smashed and cook until fragrant.
Add Tomato paste (2 tbsp) and stir constantly until paste darkens from bright red to brick red.
Equipment: Dutch oven (5 to 7 quart), Wooden spoon, Infrared thermometer
Deglaze with wine
Pour in Dry red wine (Chianti or similar) (1 ½ cups) and use a wooden spoon to scrape all browned bits from the pot bottom.
Simmer until wine reduces by half and raw alcohol smell cooks off.
Equipment: Dutch oven (5 to 7 quart), Wooden spoon
Add the braising liquid
Add Beef stock (1 ½ cups), Whole San Marzano tomatoes, crushed by hand (28 oz), crushed by hand with their juices, Bay leaves (2 leaf), Dried oregano (1 tsp), and Dried thyme (1 tsp). Stir to combine.
Return beef to pot, nestling it into the liquid. Liquid should come halfway up the sides of the meat; add more stock if needed.
Equipment: Dutch oven (5 to 7 quart), Wooden spoon, Tongs
Braise the beef
Cover pot with tight-fitting lid and transfer to oven.
Braise until beef is fork-tender and reaches 195–205°F internal temperature, 3 to 3.5 hours. Check at 2.5 hours; meat should offer no resistance when pierced with a fork.
Equipment: Dutch oven (5 to 7 quart), Instant-read thermometer
Rest and shred the beef
Remove pot from oven. Transfer beef to cutting board and let rest for 15 to 20 minutes.
Discard bay leaves from the braising liquid.
Using two forks, shred beef into large, rough pieces. Don't shred too fine or it becomes stringy.
Equipment: Tongs, cutting board
Finish the sauce
Taste braising liquid and adjust salt as needed.
If sauce is thin, simmer uncovered over medium heat (325–350°F surface) until slightly thickened.
Return shredded beef to the sauce and stir to coat.
Equipment: Dutch oven (5 to 7 quart), Wooden spoon
Cook the pappardelle
Bring a large pot of water to a rolling boil. Add Salt (for pasta water) (to taste) until it tastes like mild seawater.
Add Pappardelle (1 lb) and cook until just shy of al dente, about 1 minute less than package directions.
Reserve 1 cup pasta water, then drain the pasta.
Equipment: Large pot (6 quart)
Combine and serve
Add drained pappardelle directly to pot with beef and sauce.
Toss over low heat (250–275°F surface) for 1 to 2 minutes, adding splashes of pasta water as needed until pasta is coated and sauce clings.
Serve in warmed bowls with Parmigiano-Reggiano (1 to taste) grated tableside.
Equipment: Dutch oven (5 to 7 quart), Tongs

Tomorrow's Meal

Shredded Pot Roast Pappardelle Frittata

Leftover tender pot roast shredded and layered with pappardelle pasta, then bound with eggs and pan-fried until golden—a hearty next-day transformation

You'll need to pick up:

EggsParmesan cheeseFresh herbs (parsley or sage)Olive oil

Quick overview:

  1. 1.Shred leftover pot roast into bite-sized pieces
  2. 2.Break pappardelle into 2-3 inch pieces
  3. 3.Whisk 8-10 eggs with 1/4 cup grated Parmesan and salt/pepper
  4. 4.Heat 2 tablespoons olive oil in large skillet over medium heat
  5. 5.Layer shredded roast and pappardelle in skillet, pour egg mixture over
  6. 6.Cook 5-7 minutes until edges set, then finish under broiler 3-4 minutes until top is golden
  7. 7.Slide onto cutting board, slice into wedges, garnish with fresh herbs

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