Slow-Cooked Chuck Roast Ragù with Rigatoni & Vegetables
This recipe takes inspiration from traditional ragù without becoming heavy or overly sauced. Riverbend Cattle Company chuck roast is cooked slowly until tender, then lightly shredded and paired with pasta and vegetables for a well-rounded meal.
The sauce forms naturally from the cooking liquid, coating the pasta just enough to bring everything together while letting the beef remain the focus.
Ingredients
- 3–4 lb Riverbend Cattle Company chuck roast
- 2 tablespoons olive oil
- 1 onion, sliced
- 1½ cups beef broth
- 8 oz rigatoni pasta
- 1½ cups sautéed vegetables (zucchini, mushrooms, or peppers)
- Salt and black pepper
- Pro tip: Swap out salt and pepper for Riverbend Sumtrus Seasoning for an added flavor boost.
Instructions
- Preheat oven to 325°F. Season chuck roast well.
- Sear roast on all sides in a Dutch oven.
- Add onion and broth, cover, and braise for 3½–4 hours.
- Shred the beef lightly and return it to the pot.
- Cook pasta according to package directions.
- Toss pasta with beef, vegetables, and pan juices.
Serving Notes
This dish is ideal for cooler evenings or casual gatherings. It offers the comfort of a slow-cooked meal while staying balanced and vegetable-forward. It’s another example of how Riverbend Cattle Company beef can adapt to a wide range of cooking styles.
