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w/ Italian Sausage and Butternut Squash


  • 1# Italian Sausage, Cooked & ¼” Sliced
  • 4-5# Chuck Roast
  • ½ cup Flour
  • 1 Teaspoon Garlic Powder
  • Olive Oil
  • 1 Onion, Small Diced
  • 2 Carrots, Small Diced
  • 2 Celery Ribs, Small Diced
  • 1 Leek, Sliced
  • 6 Garlic Cloves, Minced
  • 1 Pint Baby Bella Mushrooms, Sliced
  • 1 TB Fresh Rosemary, Chopped
Braised Roast Pasta


  1. Preheat the oven to 325 degrees. Mix together the flour, garlic powder, and salt & pepper to your liking. Coat the chuck roast with the flour mixture. In a Dutch oven over medium-high heat, add in a couple of tablespoons of olive oil. Sear the chuck roast in the Dutch oven, 2-3 minutes per side. Once seared, remove from Dutch oven, and set aside. Turn the heat down to medium-low.
  2. Add in a little more olive oil, then add in the onions, carrots, celery and leeks. Sautee, stirring occasionally, until translucent. About 4-5 minutes. Then add in the garlic, mushrooms, rosemary and butternut squash. Sautee another 3-4 minutes.
  3. Add in the tomato paste, and cook for 1 minute. Then add in the rest of your ingredients; beef broth, red wine, dried herbs, spices, and season with salt and pepper to your liking. Turn up the heat to medium-high and simmer for 5 minutes. Then add back in the seared chuck roast & Italian sausage, and bring back to a simmer. Put on the Dutch oven lid, and into the oven for 3-3.5 hours.
  4. When finished, take a wooden spoon and break up the roast by gently stirring it around. This will also help create the sauce for the pasta. Serve over your favorite pasta, with fresh grated parmesan and parsley for garnish.


Chef’s Notes

I love this time of year. Time seems to slow down, spent with family and friends, and good food is always around! I also love the colder season because it lends itself to soups, stews, and other classic hearty dishes that are good for the soul. This recipe joins two family favorites together into one dish, with a twist… pot roast and pasta! The twist is adding in the butternut squash, which is fresh from Camp Southern Grounds garden, and the Italian Sausage. This dish is loaded with flavor. The meat is succulent, and the butternut squash and aromatics cook down into a rich and velvety sauce.


Chef’s Tips

  • There’s a term that we use in the kitchen –“mise en place.” It means everything in its place. If you have everything prepped and “in its place” before you start cooking, you’ll have great success. Get your “mise” together, and have a blast!
  • Feel free to use whatever pasta you like. Pastas like campanelle, casarecce, rotini, gemelli, rigatoni, bucatini, or tagliatelle all work great for a hearty dish like this because they grab onto the sauce, giving you tons of flavor in every bite!
  • You can easily do this in a crockpot or in an instant pot. I would follow the Instapot’s basic roast instructions for cooking times. For the crockpot, all you need to do is sear the roast in a separate pan, then you can put all of the ingredients in the crockpot, and cook on low for 8-10 hours.
  • Enjoy!