Ground Pot Roast Pasta is an EASY dinner made with ground beef, mushrooms, savory gravy, and egg noodles, ready in only 25 minutes!
Ultimate Slow Cooker Pot Roast is a family favorite in our house and this easy ground beef pasta version is a quick 30 minute version of our favorite all day low and slow dish.
Ground Pot Roast Pasta
Ground Pot Roast Pasta is like taking your favorite ground beef dinner and making it faster, easier, and packed full of flavor (speaking of which did you see our Pot Roast Sloppy Joes?). It’s perfect for a busy weeknight because it takes almost no time to throw together but tastes like it took a lot of effort!
This dinner is perfect for feeding your entire family on a budget. Ground beef costs less than a whole roast, but you’re not losing any flavor at all, especially if you take the time to brown the ground beef before adding in all the extra ingredients.
can you make this in the Slow Cooker?
You can make ground pot roast pasta in the slow cooker. Brown ground beef with butter and add to slow cooker. Add onions, mushrooms, and spices. In a bowl whisk together broth, corn starch, Worcestershire sauce and pour over ground beef. Cook on low for 6-8 hours, or on high for 3-4 hours. When done, serve over prepared egg noodles.
Can you freeze Ground pot roast pasta?
This can definitely be frozen. In the beginning of the recipe, drizzle cooked pasta with a little bit of oil to keep it from drying out when reheated. Prepare as normal, and make sure you wrap the dish tightly before freezing.
If you’re still in a pot roast mood and want a different option check out this Slow Cooker Balsamic Pot Roast too.
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Here are some tips to make this recipe!
- Egg noodles behave like regular pasta, so you want to make sure you stop cooking them just before they’re done. When you mix them into the hot ingredients later they’ll keep cooking.
- When making the gravy, make sure the corn starch is added quickly while the broth is still cold. Corn starch has to go from cool to gradually hot to thicken properly.
- This recipe is also a great way to use up leftover pot roast from the night before. Just warm up the meat in a skillet, then make the gravy and pasta as normal. It’s the perfect way to repurpose leftovers.
- Egg noodles are the best choice for this dish, but you can also serve ground pot roast over penne or spiral pasta, if that’s what you have in your pantry.
- 8 ounces egg noodles
- 1 pound ground beef 85/15
- 2 tablespoons unsalted butter
- 8 ounces mushrooms sliced
- 1/2 yellow onion sliced
- 1 clove garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 tablespoon cornstarch
- Cook the egg noodles a minute shy of the directions and drain (do not rinse).
- Add the ground beef to a large skillet, break apart into large crumbles and cook until well browned (about 6-8 minutes) then remove from the pan.
- Add the butter, mushrooms, onions and garlic, thyme, salt and pepper. Sauté until golden brown, about 5 minutes then remove from the pan with a slotted spoon and set aside.
- Add the Worcestershire sauce, beef broth and cornstarch whisking it together until well combined and the sauce starts to thicken.
- Add in the mushroom mixture, ground beef and pasta and mix to combine before serving.