Chuck Roast Pasta Bake Rich Tomato (Printable)

Slow-cooked chuck roast meets pasta in this rich, cheesy tomato sauce bake

# What You'll Need:

→ 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 (optional)
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 (for garnish)

# How to Make It:

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 if using, 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 Advice:

01 -
  • The chuck roast transforms into meltingly tender beef that infuses every forkful with deep savory flavor
  • This makes enough to feed a crowd or guarantee leftovers for an even better lunch the next day
  • The combination of slow cooked meat and bubbling cheese creates the kind of comfort food that makes people pause conversations
02 -
  • Undercooking the pasta is essential since it will finish in the oven and nobody wants mushy pasta in their bake
  • Resist the urge to skip the resting period or the sauce will run everywhere when you try to serve it
  • The chuck roast needs time to break down properly so trying to rush this at a higher temperature will only make the meat tough
03 -
  • Pat the beef completely dry before seasoning or it will steam instead of develop a proper sear
  • Use a pot that can go from stovetop to oven so you dont lose any of those flavorful browned bits
  • Grate your own Parmesan from a wedge instead of using pre grated cheese for the best melt

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