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–+ servings
Benjamin

Pot Roast Rigatoni with Sunday Sauce – A Cozy Classic!

Rich, savory, and comforting, this Pot Roast Sunday Sauce and Rigatoni combines tender, slow-cooked beef with a flavorful tomato sauce and hearty pasta. It’s the perfect dish for family gatherings, special occasions, or a cozy Sunday dinner that feels like a warm hug in every bite.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

For the Pot Roast Sauce:
  • 2 to 3 pounds chuck roast trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 large onion finely diced
  • 3 garlic cloves minced
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 1 can 28 ounces crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup dry red wine optional
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 bay leaf
  • Salt and pepper to taste
For the Rigatoni:
  • 1 pound rigatoni pasta
  • Salt for the pasta water
Optional Toppings:
  • Fresh parsley chopped
  • Grated Parmesan cheese

Method
 

Sear the Beef:
  1. Pat the chuck roast dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side. Remove the beef and set it aside.
Sauté the Vegetables:
  1. Add the diced onion, carrots, and celery to the pot. Cook for 5–7 minutes until softened. Stir in the garlic and tomato paste, cooking for another 1–2 minutes until fragrant.
Build the Sauce:
  1. Deglaze the pot with red wine (if using), scraping up any browned bits. Let the wine simmer for 2–3 minutes. Add the crushed tomatoes, beef broth, oregano, basil, red pepper flakes, bay leaf, and a pinch of salt and pepper. Stir well.
Slow-Cook the Beef:
  1. Return the seared beef to the pot, ensuring it’s submerged in the sauce. Cover and simmer on low heat for 3–4 hours, or until the beef is fork-tender. Alternatively, transfer the pot to a 300°F (150°C) oven and bake for the same duration.
Cook the Rigatoni:
  1. About 30 minutes before the sauce is ready, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Shred the Beef and Finish the Sauce:
  1. Remove the beef from the pot and shred it using two forks, discarding any large pieces of fat. Return the shredded beef to the sauce and stir to combine. Adjust seasoning if needed.
Assemble and Serve:
  1. Toss the cooked rigatoni with the sauce, or serve the sauce spooned over the pasta. Garnish with fresh parsley and grated Parmesan cheese if desired.

Notes

  • Make Ahead: The sauce can be prepared up to a day in advance. Store it in the refrigerator and reheat gently on the stovetop.
  • Freezer-Friendly: Freeze the sauce in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
  • Vegetable Add-Ins: Add mushrooms or roasted bell peppers for extra flavor and texture.
  • Alternative Pasta Shapes: Penne, ziti, or pappardelle work just as well if rigatoni isn’t available.

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