Chuck Roast Ragu & Pasta
Love this hearty roast recipe making a delicious ragu. I used the Pappardelle that pairs well with the ragu. But any pasta will do.
Equipment
- 2 cutting board & sharp knife
- large Dutch Oven or large pot
- large spaghetti pot & strainer
- measuring spoons & cups
- spatula, tongs
- plate
Ingredients
- 2-3 lb boneless chuck roast
- 2 TBS cooking oil
- salt, pepper, garlic powder, onion powder, paprika
- 1 large yellow onion, chopped
- 3 carrots, peeled & chopped
- 1 lb mushrooms, sliced or 2 zucchini, sliced
- 4 cloves garlic, minced
- 1 TBS fresh rosemary, chopped
- 1 TBS tomato paste
- 2 cups chicken broth
- 1 (14oz) canned diced tomatoes
- 12 oz pappardelle or other type of pasta, uncooked
- 1/2 – 1/2 cup parmesan cheese, grated
- dried parsley, for topping
- extra parmesan cheese, for topping
Instructions
- Place boneless chuck roast on a cutting board. Cut roast into bite size (1 inch) pieces. Sprinkle the top of the roast pieces with salt, black pepper, garlic powder, onion powder, and paprika.
- Heat 2 TBS cooking oil in a large Dutch oven or large pot on a medium high heat. Place seasoned roast pieces upside down into heated pot using tongs. Season the top of roast pieces with salt, black pepper, garlic powder, onion powder, and paprika.
- Sear roast pieces for 2-3 minutes until browned. Turn over roast pieces for another few minutes. Rotate on sides for a few minutes. Remove seared roast pieces to a plate and set aside.
- To same pot add in carrots, zucchini, and onions. Stir into the juices let from the roast & seasonings for a few minutes. Add in minced garlic to the vegetables and stir for one minute. Stir in fresh rosemary. Stir in tomato paste, salt & pepper to taste.
- Stir in tomato paste, salt & pepper to taste. Stir in chicken broth. Scrape the bottom of pot to get all the flavors up and into the broth. Stir in diced tomatoes. Bring to a simmer over medium high heat.
- Add the roast pieces back into the pot, juices and all off the plate. Turn down heat to a medium. Place lid on and let cook for 1 hour or until roast is tender. (Remove lid every so often and stir the ragu.)
- Bring a large pot of water to a boil. Add in 1/2 TBS salt & the 12 oz of pasta. Cook per directions on back of package for tender. Drain pasta.
- Add in 1/4 – 1/2 cup parmesan shreds to the ragu and stir to combine. Add and stir in the cooked and drained pasta. For a thicker ragu whisk together in a small bowl 2 TBS corn starch and 2 TBS water. Pour into ragu and stir.
- Serve with additional parmesan on top & a sprinkling of parsley.
I can’t wait for our first snowy day in Montana, I will definitely be making this recipe. It looks delicious.