Slow cooked Chuck Roast

This Slow-Cooked Chuck Roast with Rigatoni Pasta is a comforting, hearty dish that combines tender, melt-in-your-mouth beef with pasta in a rich, savory sauce. The chuck roast is slow-cooked to perfection in a flavorful broth, creating a delicious, fall-apart tender meat that pairs wonderfully with al dente rigatoni pasta. It’s the ultimate cozy meal, perfect for a family dinner or a special occasion when you want to impress your guests without much effort.

Slow-Cooked Chuck Roast with Rigatoni Pasta Recipe

Preparation Time: 15 minutes
Cook Time: 4-6 hours (in slow cooker)
Total Time: 4-6 hours
Servings: 6-8

Ingredients:

For the Chuck Roast:

• 3-4 lb chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup beef broth (or more for a saucier result)
• 1 cup red wine (optional, can substitute with extra broth)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, chopped

For the Pasta:

• 1 lb rigatoni pasta
• Salt (for pasta water)
• Grated Parmesan cheese, for serving (optional)

Instructions:

Step 1: Sear the Chuck Roast

1. Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper.
2. Sear the roast on all sides, about 4-5 minutes per side, until it’s browned. This step locks in the flavors and creates a beautiful crust. Once seared, remove the roast and set it aside.

Step 2: Prepare the Slow Cooker

1. In the bottom of the slow cooker, place the chopped onion, minced garlic, carrots, and celery. These vegetables will add flavor to the broth and serve as a base for the roast.
2. Add the beef broth, red wine (if using), Worcestershire sauce, balsamic vinegar, dried thyme, dried rosemary, bay leaf, and more salt and pepper to taste. Stir everything together.

Step 3: Slow Cook the Chuck Roast

1. Place the seared chuck roast on top of the vegetable and broth mixture in the slow cooker. Cover and set the slow cooker on low for 4-6 hours or until the beef is fork-tender and can easily be shredded.
2. Check the roast after about 4 hours to ensure it’s cooking well. If you need more liquid for a saucier result, you can add more beef broth as it cooks. After 4-6 hours, the roast should be fork-tender and easy to shred.

Step 4: Cook the Rigatoni Pasta

1. About 30 minutes before the roast is done, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente, about 10-12 minutes.
2. Drain the pasta and set it aside, reserving a small cup of pasta water in case you want to loosen the sauce later.

Step 5: Shred the Chuck Roast

1. Once the chuck roast is fully cooked and tender, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
2. Return the shredded beef back into the slow cooker and stir it into the sauce. You can also add a bit of the reserved pasta water if the sauce needs to be loosened up.

Step 6: Combine with Pasta

1. Add the cooked rigatoni pasta directly into the slow cooker and stir to combine the pasta with the shredded beef and sauce. Let everything simmer together for about 5-10 minutes on low, allowing the pasta to absorb the rich flavors of the sauce.

Step 7: Serve

1. Once everything is well combined and heated through, serve the Slow-Cooked Chuck Roast with Rigatoni Pasta in bowls.
2. Garnish with grated Parmesan cheese and a sprinkle of fresh parsley if desired.

Tips for Success:

• Make it your own: You can easily swap out the veggies based on what you have on hand. Try adding parsnips, mushrooms, or even potatoes to the slow cooker for extra flavor and texture.
• Add more flavor: If you love a rich tomato flavor, add a can of crushed tomatoes or tomato paste to the slow cooker along with the broth.
• Leftovers: The leftovers of this dish taste even better the next day! You can store the beef and sauce separately and reheat them when needed. If the sauce has thickened too much, just add a little extra beef broth or pasta water when reheating.

Nutritional Information (Per Serving, based on 8 servings):

Calories: 450 kcal
Protein: 35g
Carbohydrates: 50g
Fiber: 5g
Sugar: 8g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 80mg
Sodium: 750mg
Iron: 20% of the Daily Value (DV)

Conclusion:

This Slow-Cooked Chuck Roast with Rigatoni Pasta is the ultimate comfort food. The chuck roast becomes incredibly tender in the slow cooker, absorbing all the rich flavors from the broth and seasonings. Combined with hearty rigatoni pasta, this dish is a satisfying, one-pot meal that’s sure to please the whole family. Serve it with some Parmesan cheese and enjoy the melt-in-your-mouth goodness of this delicious, soul-warming dish!