Ground Pot Roast Pasta

4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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.

Pot Roast PastaGround 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.

Pasta with Ground Beef Pot Roast

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.

Ground Beef Pot Roast Pasta

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Ground Pot Roast Pasta

Ground Pot Roast Pasta is an EASY dinner made with ground beef, mushrooms, savory gravy, and egg noodles, ready in only 25 minutes!
Yield 4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, pasta
Cuisine American
Author Sabrina Snyder


  • 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.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 550kcal | Carbohydrates: 46g | Protein: 32g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 139mg | Sodium: 870mg | Potassium: 772mg | Fiber: 2g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 4.3mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Thank you for another home run! I again cut down on the pasta (about 5 oz?) and used whole wheat; and that was plenty. I had to use cremini mushrooms; I don’t think it made any difference one way or the other? For your Salisbury steak recipe it asked for cremini so that’s what I had on hand!

    I followed the recipe pretty closely; I mixed the broth and cornstarch separately before adding it to the skillet. It didn’t get AS thick as I would have liked but it was fine. I let the noodles absorb some of the flavor on and off heat for a few minutes. My husband needed just a little more salt but that was all.

    There wasn’t a lot of gravy but I realized it’s not a Shepherd’s pie where gravy is fairly dominant. At first I thought I’d try to use more broth and cornstarch to make more gravy, but we decided to hold off on that. Might overpower the mushrooms and other ingredients.

    It really was easy to put together and again, stove top recipes mean you don’t have to turn on your oven! Plus, ground beef is such a staple so it’s great to more recipes to use it. Thank you again!

  2. Made this tonight. My picky toddler ate his dinner without a fight. I will definitely make this recipe again. It was quick to make and delicious!