Chuck Roast Pasta Bake Tomato (Printable version)
Tender chuck roast braised in rich tomato sauce, layered with pasta and cheese for ultimate comfort food.
# Ingredient list:
→ For the Chuck Roast
01 - 2 lbs chuck roast, trimmed and cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp olive oil
→ For the Rich Tomato Sauce
05 - 1 large onion, finely chopped
06 - 4 cloves garlic, minced
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tbsp tomato paste
09 - 1 cup beef broth
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp red chili flakes
13 - 1 tbsp sugar
14 - Salt and pepper, to taste
→ For the Pasta Bake
15 - 12 oz rigatoni or penne pasta
16 - 2 cups shredded mozzarella cheese
17 - 1 cup grated Parmesan cheese
18 - 1/4 cup fresh parsley, chopped
# Directions:
01 - Preheat oven to 350°F.
02 - Season the chuck roast pieces evenly with salt and pepper.
03 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown the roast on all sides for about 8 minutes, then remove and set aside.
04 - In the same pot, add onion and cook until translucent for 4-5 minutes. Add garlic and sauté for 1 minute.
05 - Stir in crushed tomatoes, tomato paste, beef broth, oregano, basil, chili flakes, and sugar. Bring to a simmer.
06 - Return the browned chuck roast to the pot. Cover tightly and transfer to the oven. Braise for 2 hours, or until the meat is fork-tender and shreds easily.
07 - Meanwhile, cook the pasta in salted boiling water until just al dente. Drain and set aside.
08 - Once the meat is tender, shred it in the pot using two forks. Stir to combine with the sauce. Taste and adjust seasoning if needed.
09 - Increase oven temperature to 400°F.
10 - In a large mixing bowl, toss the cooked pasta with half the sauce and shredded beef mixture.
11 - Transfer half the pasta mixture into a large greased baking dish. Sprinkle with half the mozzarella and Parmesan. Layer the remaining pasta and top with remaining cheese. Spoon extra sauce on top if desired.
12 - Bake uncovered for 20-25 minutes, until cheese is melted and bubbly with golden spots.
13 - Rest for 10 minutes, garnish with chopped parsley, and serve hot.
# Expert Tips:
01 -
- The chuck roast transforms into impossibly tender beef that infuses every noodle with deep savory flavor you cant get from ground meat
- Everything happens in one Dutch oven before the final bake keeping cleanup manageable and flavors concentrated
- Leftovers somehow taste even better the next day when the sauce has had time to really marry with the pasta
02 -
- Pat the beef completely dry before seasoning it or it will steam instead of sear and youll miss all those flavorful browned bits
- Dont rush the braising step checking early will only let heat escape and the meat needs that full two hours to become tender
- Undercook the pasta by about two minutes since it will finish cooking in the oven and nobody wants mushy baked pasta
03 -
- Save some pasta water before draining in case your sauce seems too thick it helps bind everything together
- For extra richness stir a tablespoon of butter into the sauce right before layering the pasta
- If the cheese is browning too quickly tent loosely with foil for the last ten minutes of baking