
A perfect Sunday sauce takes time, but this pot roast version delivers incredible depth of flavor while being budget-friendly. The combination of tender, slow-cooked beef, spicy Italian sausage, and rich tomato sauce creates a hearty pasta dish that's worth every minute of cooking.
The first time I swapped expensive short ribs for pot roast in my Sunday sauce, I was amazed at how rich and flavorful the result was. Now it's become my go-to method for creating an impressive yet economical Italian feast.
Essential Ingredients
- Chuck Roast: Choose well-marbled meat
- Italian Sausage: Adds depth and spice
- San Marzano Tomatoes: Worth the splurge
Detailed Instructions
- Meat Preparation (15 minutes):
- Cut roast into even chunks. Season generously with salt and pepper. Brown meat in batches. Remove and set aside. Brown sausage pieces. Keep rendered fat in pot.
- Building Base (10 minutes):
- Add onions to same pot. Cook until translucent. Add garlic and carrots. Stir in celery. Add herbs and spices. Let vegetables soften.
- Sauce Development (4-5 hours):
- Add tomatoes and paste. Pour in red wine. Return meat to pot. Bring to gentle simmer. Transfer to oven. Cook until meat falls apart.
- Final Assembly (20 minutes):
- Shred meat in sauce. Cook pasta until al dente. Reserve pasta water. Add cream gradually. Toss pasta with sauce. Adjust consistency as needed.

Growing up, Sunday sauce was always made with expensive cuts of meat, but discovering how wonderfully pot roast works in this recipe changed everything. The meat becomes so tender it practically melts into the sauce, creating something truly special.
Storage and Leftovers
- This sauce is even better the next day and freezes beautifully
- Make a double batch and divide into portions for future meals
- Transform into multiple dishes - from pasta to stuffed peppers or lasagna
Wine Pairing and Serving

- Pair with robust red wine like Chianti or Montepulciano
- Serve with crusty bread for soaking up sauce
- Complement with a simple green salad dressed with olive oil and balsamic vinegar
Professional Chef Tips
- Brown meat in batches for better caramelization
- Keep sauce at bare simmer while cooking
- Add pasta water to reach desired consistency
Creative Variations
- Add mushrooms for richer sauce
- Splash balsamic vinegar at the end to brighten flavors
- Include crushed red pepper flakes for a spicy kick
Make-Ahead Tips
- Prepare sauce up to three days ahead
- Reheat gently, adding pasta water or cream to adjust consistency
- Let flavors develop over the weekend for best results
Feeding a Crowd
- Double the sauce (keep pasta amounts the same)
- Serve alongside grilled vegetables and crusty bread
- Set out extra parmesan, red pepper flakes, and fresh herbs for customization
This Pot Roast Sunday Sauce has taught me that sometimes the most humble ingredients create the most memorable meals. Whether you're cooking for family or feeding a crowd, this sauce brings people together around the table, and isn't that what Sunday dinner is all about?

Frequently Asked Questions
- → Why cook it for so long?
- The long cooking time allows the meat to become tender and the flavors to develop fully.
- → Can I skip the star anise?
- Yes, it's optional but adds a subtle depth to the sauce.
- → Why use San Marzano tomatoes?
- These tomatoes are sweeter and less acidic, creating a better sauce.
- → Can I make this ahead?
- Yes, the sauce actually improves if made a day ahead.
- → What wine works best?
- Use a full-bodied red wine like Chianti or Cabernet Sauvignon.