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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.
Course: Main Course, Main Dish
Cuisine: American, Italian
Author: Catherine's Plates

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.