Emeril's Pot Roast Pastitsio

Transform your dinner table with Emeril's Pot Roast Pastitsio, a hearty twist on the classic Greek pasta bake. This recipe combines succulent, slow-braised chuck roast infused with red wine, aromatic cinnamon, and oregano, layered with tender penne pasta and a luxuriously creamy béchamel sauce. Topped with a golden crust of melted mozzarella and Parmesan, each bite offers a perfect balance of rich, savory flavors and comforting textures. With a prep and cook time designed to deepen flavors and feed a crowd, this dish is ideal for cozy weekends or special gatherings. A melding of Mediterranean flair and down-home comfort, this pot roast pastitsio is sure to be your next family favorite!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 3 tablespoons Olive oil
• 1 large Yellow onion, diced
• 2 medium Carrots, peeled and diced
• 2 None Celery stalks, diced
• 4 None Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 cup Red wine
• 2 cups Beef stock
• 2 None Bay leaves
• 1 teaspoon Dried oregano
• 1 None Cinnamon stick
• 1 pound Penne pasta
• 4 tablespoons Unsalted butter
• 0.25 cup All-purpose flour
• 3 cups Whole milk
• 0.25 teaspoon Ground nutmeg
• 2 None Egg yolks
• 1 cup Parmesan cheese, grated
• 1 cup Mozzarella cheese, shredded

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the chuck roast with salt and pepper on all sides.

Step 3

In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side. Remove the roast and set it aside.

Step 4

In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add the garlic and cook for another 1 minute.

Step 5

Stir in the tomato paste and cook for 2 minutes to caramelize. Deglaze the pan with red wine, scraping up the browned bits from the bottom.

Step 6

Add the beef stock, bay leaves, oregano, and the cinnamon stick. Return the roast to the pot. Cover and transfer to the oven to braise for 3 hours, or until the meat is fork-tender.

Step 7

Once cooked, remove the pot from the oven. Shred the roast with two forks and discard the bay leaves and cinnamon stick. Set aside.

Step 8

Cook the penne pasta in a large pot of salted boiling water until just shy of al dente. Drain and set aside.

Step 9

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to make a roux.

Step 10

Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens, about 5–7 minutes. Stir in the nutmeg.

Step 11

Remove the sauce from heat and temper the egg yolks by adding a small amount of the hot sauce to the yolks while whisking constantly. Then whisk the tempered yolks back into the sauce.

Step 12

Stir in half of the Parmesan cheese and set the sauce aside.

Step 13

To assemble, grease a 9x13-inch baking dish. Add the cooked pasta and shredded pot roast, mixing them together in the dish.

Step 14

Pour the béchamel sauce evenly over the top, spreading it to cover the pasta. Sprinkle the remaining Parmesan and all of the mozzarella cheese over the top.

Step 15

Bake at 375°F (190°C) for 30–35 minutes, or until the top is golden and bubbly.

Step 16

Let the dish rest for 10 minutes before serving. Enjoy this fusion of comfort and elegance!

Nutrition Facts

Serving size	(4040.2g)

Amount per serving	% Daily Value*
Calories	7160.5

Total Fat 359.0g	0%
Saturated Fat 157.5g	0%
Polyunsaturated Fat 15.5g
Cholesterol 1816.3mg	0%
Sodium 10713.2mg	0%
Total Carbohydrate 445.6g	0%
Dietary Fiber 29.3g	0%
Total Sugars 57.8g
Protein 507.9g	0%

Vitamin D 394.8IU	0%
Calcium 3039.3mg	0%
Iron 68.3mg	0%
Potassium 8243.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 28.8%

Carbs: 25.3%