Chuck Roast Pasta Bake Tomato Sauce (Printable)

Slow-cooked beef and pasta baked in rich tomato sauce with melted cheese

# 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
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

# Steps:

01 - Preheat oven to 350°F.
02 - Season chuck roast pieces evenly with salt and pepper.
03 - Heat olive oil in a Dutch oven over medium-high heat. Brown roast on all sides for about 8 minutes, then remove and set aside.
04 - Add onion to the pot and cook until translucent, 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 chuck roast to the pot. Cover tightly and transfer to oven. Braise for 2 hours until meat is fork-tender and shreds easily.
07 - Cook pasta in salted boiling water until al dente. Drain and set aside.
08 - Remove pot from oven. Shred meat using two forks and stir to combine with sauce. Adjust seasoning as needed.
09 - Increase oven temperature to 400°F.
10 - Toss cooked pasta with half the sauce and shredded beef mixture in a large bowl.
11 - Transfer half the pasta mixture to a greased baking dish. Sprinkle with half the mozzarella and Parmesan. Layer 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, bubbly, and golden.
13 - Let rest for 10 minutes. Garnish with chopped parsley and serve hot.

# Expert Tips:

01 -
  • The chuck roast becomes meltingly tender after two hours in the oven, infusing every bite with beefy richness
  • One pot does most of the work, leaving you with just assembly before the final bake
  • This feeds a crowd and tastes even better the next day, making it perfect for meal prep
02 -
  • Don't rush the initial browning of the beef—those caramelized bits on the bottom of the pot become the foundation of your sauce
  • The meat needs to be fully tender before you shred it, or it will resist every attempt to pull apart
  • Undercook your pasta by a minute or two since it will absorb liquid and soften further in the oven
03 -
  • Let the finished dish rest for 10 minutes before serving—this helps the sauce set slightly and makes serving much cleaner
  • If your sauce seems too thick after braising, add a splash of pasta water before mixing with the noodles
  • Room temperature ingredients melt more evenly, so take the cheese out of the fridge while the pasta cooks

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