This crowd-pleasing pot roast pasta pulls out all the stops for an elegant, special occasion meal. Made with simple garlic pot roast, gluten-free pasta, caramelized pearl onions, and one of the most decadent goat cheese and cilantro cream sauces you’ll ever taste, this recipe is a game-changer.

Pot Roast Pasta with Green Magic Sauce

This recipe is…

This indulgent pot roast pasta with green magic sauce isn’t your every night kind of meal. It’s to be made and enjoyed when you really want to put a plate on the table that says: I made this with love and LOTS OF IT! Inspired by one of my favorite meals in a restaurant, this pot roast pasta relies on my recipe for an Instant Pot Pot Roast, a bed of your favorite noodles, some roasted pearl onions, garlic caramelized flavor bombs, and a green magic sauce made of butter, heavy cream, and goat cheese. This dish is nothing short of magic. It’s unique, filling, and sure to make for happy kitchen customers.

There is something to be said about a good pot roast. It’s rich and hearty and doesn’t have to take a lot of effort to make it come together. Take the Instant Pot French Onion Pot Roast, for example, which is a hand’s off meal that’s all about the comfort, while the Classic Pot Roast Recipe takes its time to slow cook to perfection. Lastly, if you’re looking for a meal that gives you all the nostalgic feels, the Instant Pot Balsamic Beef Roast will do just that in record time.

Why You’ll Love This Recipe

  • It’s a standout – it boasts a unique flavor and is pleasing to the eye, while also being hearty and filling.
  • It’s one to keep going back to – you’ll return to this recipe for every home-celebrated special occasion from here out!

Pot Roast Pasta Recipe Ingredients

Even though this pot roast pasta looks and tastes divine, the recipe only calls for mainly simple ingredients. Find ingredient notes (including substitutions and swaps) below.

All of the ingredients needed for pot roast pasta portioned out on a light gray surface.
  • Boneless pot roast – you can use fresh or frozen (just allow for added time to pressure if frozen) and rely on this recipe for an Instant Pot Pot Roast. Feel free to make your pot roast up to 3 days in advance or use leftover pot roast if you have it!
  • Gluten-free noodles – feel free to substitute mashed potatoes or rice if preferred.
  • Pearl onions – you can often find them in the freezer section, but if not, you can also chop and sauté a white onion.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

  • Make it non-dairy – substitute full-fat coconut milk for the cream and coconut butter for the goat cheese.
  • Make roast in crockpot – if you want to make your pot roast in the slow cooker, go for it. Simply cook it either on low for 8 hours or on high for 4 hours.

How to Make Pot Roast Pasta

This recipe only looks like you fussed in the kitchen but is incredibly easy to make! Follow along below.

Step 1: Prepare the Instant Pot Pot Roast. Set aside once finished. (Feel free to do this step up to 3 days in advance, or, if you have leftover pot roast on hand from something else, use that here instead of making another one.)

Step 2: Toss the onions and peeled garlic cloves in 2 tablespoons olive oil then spread out on a rimmed baking sheet. Sprinkle with half of the sea salt and bake at 375°F for 45 minutes, or until they start to brown on top. Remove from oven and set aside once finished.

Step 3: For the pasta, follow the directions on the packaging to cook. Once cooked, toss with 1 tablespoon olive oil and set aside

Step 4: For the sauce, melt the butter in a large skillet with the goat cheese and heavy cream. Whisk to combine and bring to a simmer. In a small blender, blend the jalapenos, cilantro, and lime juice together until smooth (at least 1 full minute). Pour the cilantro mixture into the pan and whisk to combine. Add the 1/2 teaspoon of sea salt, stir, and taste. Add more salt and pepper as you like.

Step 5: To plate, layer first with the pasta, then the pot roast, then roasted onions/garlic, a generous drizzle of the green magic sauce, a sprinkle of fresh pepper, and a fresh sprig of cilantro to finish, serve, and enjoy!

Recipe Tip

  • When cooking pot roast in a pressure cooker, make sure that your Instant Pot seals once it comes up to pressure, then allow the Instant Pot to “naturally” release the steam after the roast is done cooking, which can take around 30 minutes to 1 hour.
  • Feel free to make your Instant Pot pot roast up 3 days in advance so that the day-of cooking time is cut significantly.
  • Know that you WILL have extra pot roast. The Instant Pot pot roast calls for a 4-5 pound beef roast, while this pasta dish makes enough pasta/sauce/etc. to serve 4. Either use the leftover pot roast later in the week or freeze it for your next batch of pot roast pasta!

How to Serve

To serve this pot roast pasta with green magic sauce, simply plate it as one entire batch or serve it up in individual bowls. We recommend layering first with the pasta, then slightly shredded pot roast, then roasted onions/garlic, a generous drizzle of the green magic sauce, a sprinkle of fresh pepper, and a fresh sprig of cilantro to finish.

How to Store and Reheat

Store your leftover pot roast pasta in an airtight container for up to 3 to 4 days in the refrigerator or up to 3 months in the freezer.

When ready to reheat, warm the leftovers on the stovetop or in the microwave. If frozen, allow to thaw overnight before reheating. 

Frequently Asked Questions

Can you make this ahead of time?

Yes. You can make both the pot roast and the sauce ahead of time and then reheat it when ready to serve. You can also make extra portions for simple meal prep, too.

If you tried this Pot Roast Pasta or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Pot Roast Pasta with Goat Cheese Cilantro Cream Sauce

5 — Votes 4 votes
Cook: 1 hour
Total: 1 hour
Servings: 4 Servings
This crowd-pleasing pot roast pasta pulls out all the stops for an elegant, special occasion meal. Made with simple garlic pot roast, gluten-free pasta, caramelized pearl onions, and one of the most decadent goat cheese and cilantro cream sauces you’ll ever taste, this recipe is a game-changer.

Ingredients  

  • 1 batch of Instant Pot pot roast, slightly shredded
  • 1 pound frozen pearl onions, I found mine at Trader Joe’s
  • 1 head garlic, peeled
  • 3 tablespoons olive oil, divided
  • 12 ounces gluten-free spaghetti or other pasta
  • 2 tablespoons butter
  • 4 ounces goat cheese
  • 1/2 cup heavy cream
  • 1 to 2 jalapeños, deseeded
  • 1 head fresh cilantro
  • 2 limes, juiced (about 1/4 cup)
  • 1 teaspoon fine sea salt, divided, or to taste
  • cracked black pepper, to taste
  • fresh cilantro, for garnish

Instructions 

  • Prepare the Instant Pot Pot Roast and set aside.
  • Toss the onions and peeled garlic cloves in 2 tablespoons olive oil then spread out on a rimmed baking sheet. Sprinkle with half of the sea salt and bake at 375 F for 45 minutes, or until they start to brown on top. Remove from oven and set aside once finished.
  • For the pasta, follow the directions on the packaging to cook. Once cooked, toss with 1 tablespoon olive oil and set aside.
  • For the sauce, melt the butter in a large skillet with the goat cheese and heavy cream. Whisk to combine and bring to a simmer. In a small blender, blend the jalapenos, cilantro, and lime juice together until smooth (at least 1 full minute). Pour the cilantro mixture into the pan and whisk to combine. Add the 1/2 teaspoon of sea salt, stir, and taste. Add more salt and pepper as you like.
  • To plate, layer first with the pasta, then the pot roast, then roasted onions/garlic, a generous drizzle of the green magic sauce, a sprinkle of fresh pepper, and fresh sprig of cilantro to finish.
  • Enjoy!

Recipe Notes

  • When cooking pot roast in a pressure cooker, make sure that your Instant Pot seals once it comes up to pressure, then allow the Instant Pot to “naturally” release the steam after the roast is done cooking, which can take around 30 minutes to 1 hour.
  • Feel free to make your Instant Pot pot roast up 3 days in advance so that the day-of cooking time is cut significantly.
  • Know that you WILL have extra pot roast. The Instant Pot pot roast calls for a 4-5 pound beef roast, while this pasta dish makes enough pasta/sauce/etc. to serve 4. Either use the leftover pot roast later in the week or freeze it for your next batch of pot roast pasta!

Nutrition

Calories: 398kcal | Carbohydrates: 32g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 384mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 439IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 3mg

Additional Info

Course: Dinner
Cuisine: American
Servings: 4 Servings
Calories: 398
Keyword: green magic sauce, pot roast pasta

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Carissa Chesanek


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20 Comments

  1. 5 stars
    This is so good! Made gluten free and nondairy heavy cream, still delicious! Goat cheese and jalapeño are beautiful together! Pot roast recipe is simple and I will be saving that for the future!

  2. 5 stars
    I made this tonight, served over Japanese sweet potatoes because it’s what I had on hand. But OMG!!! Stop what you are doing and make this. One of the best meals I’ve ever had. Green sauce is amazing. Would give 10/5 stars. Recommend.

    1. Wahoo! We’re so glad you loved it! Thanks for sharing this with us!

  3. 5 stars
    Is there any other way to consume pot roast now?! The answer is no! This sauce is so unbelievably good! Shared this recipe with each person in my family. We make this every other week or so we love it so much!

    1. This makes us SO HAPPY, Celia! Thank you for sharing!

  4. Help! I shopped all over for Pearl onions and could not find anything! Can I substitute it for a white onion? If so, how would I roast it?? Thank you!

  5. I love love love love that you have a jump to recipe button. It’s like hey recipe writers… I read your stories sometimes, but if I’m making the recipe and need to refer to it repeatedly, I don’t want to have to scroll down for five minutes so I figure out how much friggin’ onion I need to cut up.

  6. Thanks for sharing! This was a great comfort meal without splurging too much. I added some sauteed collards for extra veggie boost power & used light gluten free egg ribbon noodles. Made perfect extra portions for lunch meal prep as well. This sauce really is magic, y’all!

  7. Holy crap. This sauce is SO GOOD. And it comes together in about 5 minutes so win-win. I made the sauce and onions to top mashed potatoes with, and I think it was the best idea EVER!

  8. This was SO GOOD!!!! That magic green sauce is seriously the best! I made this for my brothers 27th birthday and it was a hit! I put the green sauce on my eggs the next day!

  9. I made this the other night with just a few changes – I used the crockpot for the roast and subbed boursin cheese for the goat cheese. HOLY CREAMY deliciousness. After I seared the meat, the whole house smelled like perfectly cooked steak all day. I was dying to dig into this. The sauce and the onions take this pot roast to a whole new level!!!

  10. Hi Cassy! I’m planning on making this for company tomorrow night. Would it be ok to make the sauce a little ahead of time and then reheat? I cannot wait to try this out! Thanks & Gig’em! =]