Crockpot Chuck Roast Rigatoni Soup is an easy and flavor-packed dinner that cooks all day so you don’t have to! Juicy beef, tender pasta, and plenty of herbs and spices – this soup is just what a chilly day needs.
Crockpot Chuck Roast Rigatoni Soup
A pot roast slow cooking on a Sunday can’t be beat when it comes to a perfect end to the weekend. Especially if it’s paired with a freshly cleaned house and a good lounge on the couch since the crockpot does the cooking for you! While a traditional pot roast is a classic, this crockpot chuck roast rigatoni soup will bring something new to the table. Tender, shredded roast slow cooked with crushed tomatoes and shallots, seasoned with plenty of garlic, basil, and oregano. Add in some rigatoni pasta and parmesan cheese and this tomato based stew is a wonderful recipe to wind down the weekend with and start fresh. Plus it makes great leftovers to keep you cozy all week long!
Craving more comforting crockpot recipes? Try this simple yet hearty Crockpot Goulash or dish out a big bowl of everyone’s favorite Crockpot Corn Chowder!
Why sear the roast before cooking?
While this step isn’t necessary it is highly recommended. Searing the beef essentially caramelizes the outside layer which in turn creates a richer, deeper flavor. It also helps lock in the juices to give you a super tender cut in the end. It’s a step that only takes a few extra minutes but really is a game changer when it comes to the overall flavor of a dish.
How To Make Crockpot Chuck Roast Rigatoni Soup
- Season. Remove excess moisture from the chuck roast by patting it dry with a paper towel. Season it generously with salt and pepper.
- Sear. Add the olive oil to a pan and set to medium high heat. Sear the roast until browned on all sides. Transfer it to the crockpot.
- Combine. Add in the beef broth, crushed tomatoes, garlic, diced shallots, tomato paste, basil, oregano, garlic powder, onion powder, and red pepper flakes. Stir to combine.
- Cook. Place the lid on the crockpot and cook on low for 8-9 hours or high for 4-5. For a super tender roast, I recommend cooking it on low.
- Boil. Once the roast is done, boil the rigatoni. Drain and set aside.
- Shred. While the pasta is cooking, remove the roast from the crockpot and shred it. Return it to the slow cooker.
- Stir. Add in the pasta and a cup of freshly shredded parmesan cheese. Stir and let everything meld together for about 5-10 minutes.
- Serve. Taste and add any extra seasonings. Serve with extra parmesan on top and some fresh basil. Enjoy!
Storing Crockpot Chuck Roast Rigatoni Soup
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove until warmed through. This soup makes amazing leftovers!
Ingredients Notes for Crockpot Chuck Roast Rigatoni Soup
- Chuck Roast – About a 2 pound roast is what you’ll want for this soup.
- Salt and Pepper – Just enough to season the roast.
- Olive Oil – Something light to sear the meat. Avocado oil is also just fine.
- Beef Broth – I like to use low sodium, use what you have. I do recommend sticking with the beef broth as it really deepens the flavor. Vegetable broth won’t give the same outcome.
- Crushed Tomatoes – Be sure not to use diced tomatoes as they won’t give the sauce the right texture.
- Garlic – Freshly minced if you can manage. Using something like a garlic press makes mincing fresh garlic so much easier and less time consuming.
- Shallots – Sweeter than onions, I love using shallots in a dish like this to bring some balance!
- Tomato Paste – To thicken up the soup and really enhance that savory flavor.
- Seasonings – dried basil, oregano, garlic powder, onion powder, and red pepper flakes.
- Rigatoni – Or any similarly shaped pasta – penne, fusili, etc. Cook separately.
- Parmesan Cheese – About a cup for the soup itself and more for a garnish. I like using freshly grated cheese for the very best texture and flavor.
Enjoy!
~Nichole
Crockpot Chuck Roast Rigatoni Soup
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 Ounces Rigatoni cooked separately
- 1 Cup Shredded Parmesan cheese plus more for serving
Instructions
- Pat the chuck roast dry, season it with salt and pepper, and sear it on all sides in olive oil over medium-high heat until browned.
- Transfer the seared roast to the crockpot.
- Add the beef broth, crushed tomatoes, garlic, shallot, tomato paste, dried basil, dried oregano, garlic powder, onion powder, and red pepper flakes and stir.
- Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the roast is fork tender. (For a very tender roast, cook it low and slow.)
- Boil the rigatoni according to the package instructions then drain and set aside.
- While the pasta is boiling, remove the roast, shred it with two forks, and return it to the crockpot.
- Stir in the cooked rigatoni and 1 cup of shredded Parmesan cheese and let it warm through for 5 to 10 minutes.
- Add salt and pepper if needed before serving topped with extra Parmesan cheese and julienned basil for garnish if desired.
Notes
This crockpot chuck roast rigatoni soup can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
