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For the Heart, From the Heart       Recipes       (307) 534-2289
Italian Chuck Roast and Pasta
Customers Toni and Rick Atkinson contributed this terrific recipe for an Italian twist on
chuck roast. Simmer your chuck roast in a delicious marinara all day. In the evening, cook
some noodles, and you have a tasty spaghetti dinner with savory chuck roast on the side.

Serve the Italian Chuck roast with spaghetti squash and a green salad.

2 Tbsp. olive oil
1 grassfed beef chuck roast
1 large onion, diced
Optional: 1 cup assorted dried mushrooms (from Hazel Del, if possible)
1 cup beef broth or water (or soaking liquid from mushrooms)
1 cup Chianti or other red wine
2 small cans tomato paste
1 tall narrow can tomato sauce
1 tsp. salt
1 Tbsp. chopped fresh basil or 2 Tbsp. basil pesto
Grated Parmesan or Romano cheese
Pasta: spaghetti, fettucini, rotini, ravioli - or spaghetti squash - your choice!

If using dried mushrooms, soak them in 1 cup of warm water while preparing other

In a medium-sized frying pan, brown meat in hot oil. Remove meat to crock pot or Dutch
oven. In the same frying pan, saute onions and garlic until onions are slightly brown. Add the
garlic and onions to the meat pot.

If using dried mushrooms, add the mushrooms with their soaking liquid to the pot.
Otherwise, add the broth or water to pot.

Combine wine, tomato paste, tomato sauce, salt, and basil or pesto, and add to meat pot.
Cover and cook.

For Crock Pot: cook on low setting 8-10 hours.
For Dutch Oven: simmer gently in a 300° oven for 4-6 hours, checking occasionally to be sure
pan is not drying out.  Add a little water, if necessry.

When the meat is very tender, remove it from the pot and check consistency of the sauce. If
too thick, add liquid (water, broth, or wine). If too thin, transfer to a saucepan and cook
down to a spaghetti sauce consistency, being careful not to let it burn. Keep the meat warm
in a warm oven, or place back into the crock pot. Meanwhile, cook some pasta or spaghetti

Serve the sauce over cooked pasta or spaghetti squash with the beef on the side. Also serve
plenty of grated cheese, and perhaps a green salad.