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Delicious pot roast gnocchi served in a bowl with herbs and sauce

Tasty Pot Roast Gnocchi

A comforting dish that combines tender pot roast and fluffy gnocchi in a rich, savory sauce, perfect for family gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 2 pounds beef chuck roast
  • 2 tablespoons olive oil for searing
  • to taste Salt and pepper
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 medium carrots, chopped
  • 3 stalks celery, chopped
  • 1 cup beef broth
  • 1 cup red wine (optional) can substitute with extra beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
For the Gnocchi
  • 1 pound store-bought gnocchi or homemade if preferred
  • 2 tablespoons butter for richness
  • to taste Fresh parsley, chopped for garnish

Method
 

Preparation
  1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
  2. Season the beef with salt and pepper, then sear it for about 4-5 minutes on each side until browned. Remove the beef and set it aside.
  3. In the same pot, add chopped onions, garlic, carrots, and celery. Sauté them for about 5 minutes, or until they are softened and fragrant.
  4. Pour in the red wine (if using), and scrape up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes.
  5. Add the beef broth, tomato paste, thyme, and bay leaf. Stir well before putting the beef back into the pot.
  6. Cover the pot and reduce the heat to low. Allow the beef to cook for 3-4 hours, or until it’s fork-tender and easily falls apart.
Cooking the Gnocchi
  1. About 15 minutes before serving, bring a separate pot of salted water to a boil.
  2. Cook the gnocchi according to package instructions until they float to the surface, typically about 2-3 minutes. Drain and set aside.
Finish and Serve
  1. Once the pot roast is done, shred the beef using two forks and return it to the pot.
  2. Add the cooked gnocchi and gently toss to coat them in the sauce.
  3. Stir in butter for richness and adjust seasoning as necessary. Serve hot, garnished with fresh parsley.

Notes

Use a pressure cooker to speed things up: You can cut the cooking time significantly by using a pressure cooker for the pot roast, making it tender in about 1-1.5 hours. For a healthier version, substitute the beef broth for a low-sodium variety and add in more veggies like bell peppers or mushrooms. To keep leftovers fresh, store them in an airtight container in the fridge for up to 3 days, or freeze in portions for up to 3 months. When reheating, add a splash of broth to retain moisture.