Crockpot Chuck Roast Rigatoni Soup is an easy, flavor-packed dinner that simmers all day so you don’t have to. Tender shredded beef, al dente rigatoni, and a robust tomato-herb broth make it perfect for chilly evenings or meal prep for the week.
Crockpot Chuck Roast Rigatoni Soup
A slow-cooked pot roast is one of those comforts that improve a whole weekend. This crockpot chuck roast rigatoni soup takes that comfort and turns it into a hearty, saucy stew. A 2-pound chuck roast cooks low and slow with crushed tomatoes, shallot, garlic, tomato paste, and a blend of Italian herbs until it falls apart. Stir in cooked rigatoni and shredded Parmesan to create a rich, satisfying bowl that reheats beautifully for lunches or busy weeknights.
Why sear the roast before cooking?
Searing the roast is optional but recommended. Browning the exterior caramelizes the meat and builds deeper, more complex flavors in the final soup. It also helps retain juices so the shredded beef stays moist. This takes just a few minutes and noticeably enhances the dish.
How To Make Crockpot Chuck Roast Rigatoni Soup
- Season. Pat the chuck roast dry with a paper towel and season generously with salt and pepper.
- Sear. Heat the olive oil in a skillet over medium-high heat. Sear the roast on all sides until nicely browned, then transfer it to the crockpot.
- Combine. Pour in the beef broth and crushed tomatoes. Add minced garlic, diced shallot, tomato paste, dried basil, oregano, garlic powder, onion powder, and red pepper flakes. Stir to combine.
- Cook. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the roast is fork-tender. Low and slow yields the most tender results.
- Boil. Cook the rigatoni separately according to package directions, then drain and set aside.
- Shred. Remove the roast from the crockpot and shred it with two forks. Return the shredded beef to the slow cooker.
- Stir. Add the cooked rigatoni and about 1 cup of freshly shredded Parmesan cheese. Stir and let everything heat together for 5–10 minutes so flavors meld.
- Serve. Taste and adjust seasoning with salt and pepper. Serve with extra Parmesan and fresh basil if desired.
Storing Crockpot Chuck Roast Rigatoni Soup
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The pasta will soak up some sauce as it sits, so you can loosen servings with a splash of beef broth or water when reheating if needed.
Ingredients Notes for Crockpot Chuck Roast Rigatoni Soup
- Chuck Roast — A 2-pound roast works well for this recipe.
- Salt and Pepper — Use to taste; season the meat well before searing.
- Olive Oil — For searing; neutral oils like avocado oil can be substituted.
- Beef Broth — Low-sodium beef broth is recommended to control salt; it adds depth that vegetable broth won’t match.
- Crushed Tomatoes — Use crushed rather than diced tomatoes for a smoother, saucier base.
- Garlic — Freshly minced garlic gives the best flavor.
- Shallots — Sweeter than onions and add good balance; finely diced.
- Tomato Paste — Helps thicken the broth and intensify the tomato flavor.
- Seasonings — Dried basil, oregano, garlic powder, onion powder, and a pinch of red pepper flakes for subtle heat.
- Rigatoni — Any similarly shaped pasta (penne, fusilli) works; cook separately to avoid overcooking in the crockpot.
- Parmesan Cheese — Freshly shredded Parmesan blends best; reserve extra for serving.
Enjoy!
~Nichole
Crockpot Chuck Roast Rigatoni Soup
Nichole
Ingredients
- 1 2-pound chuck roast
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 4 cups low-sodium beef broth
- 1 (28-ounce) can crushed tomatoes
- 3 cloves garlic, minced
- 1 large shallot, minced
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes (adjust to taste)
- 8 oz rigatoni, cooked separately
- 1 cup shredded Parmesan cheese, plus more for serving
Instructions
- Pat the chuck roast dry, season with salt and pepper, and sear on all sides in olive oil over medium-high heat until browned.
- Transfer the seared roast to the crockpot.
- Add beef broth, crushed tomatoes, garlic, shallot, tomato paste, dried basil, oregano, garlic powder, onion powder, and red pepper flakes. Stir to combine.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the roast is fork tender.
- Boil the rigatoni according to package instructions, then drain and set aside.
- Remove the roast, shred it with forks, and return the shredded beef to the crockpot.
- Stir in the cooked rigatoni and 1 cup shredded Parmesan. Let warm for 5–10 minutes so flavors meld.
- Adjust seasoning as needed and serve topped with extra Parmesan and fresh basil if desired.
Notes
Nutrition
Nutrition information is an approximation.