Crockpot Chuck Roast Rigatoni Soup
A deeply comforting slow cooker soup featuring tender, fall-apart chuck roast, hearty rigatoni, vegetables, and a rich tomato-beef broth. Minimal prep and maximum flavor — the perfect cozy, satisfying bowl for busy days.
Equipment
- 6-quart slow cooker
- cutting board
- chef's knife
- large pot (for rigatoni)
- colander
- two forks (for shredding beef)
Ingredients
- 3 lb chuck roast, trimmed and cut into 2-inch cubes
- 1 large onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 1 can (28 oz) diced tomatoes, undrained
- 6 cups beef broth, low sodium
- 1 tsp dried thyme
- 2 tsp Italian seasoning
- 1 whole bay leaf
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 12 oz rigatoni pasta, cooked separately
- 1 cup freshly grated Parmesan cheese, for serving
- 1 fresh parsley, chopped (for serving)
Instructions
- Trim excess fat from the chuck roast and cut into 2-inch cubes. Dice the onion, celery, and carrots.
- Place the cubed chuck roast into the slow cooker. Add diced vegetables and minced garlic on top of the beef.
- Add diced tomatoes (undrained), beef broth, thyme, Italian seasoning, salt, pepper, and bay leaf. Stir gently to combine.
- Cover and cook on LOW for 7–9 hours or on HIGH for 4–5 hours, until beef is fall-apart tender.
- Remove chuck roast pieces from the slow cooker and shred with two forks. Discard bay leaf. Return shredded beef to soup.
- Cook the rigatoni separately according to package instructions until al dente. Drain well.
- Stir the cooked rigatoni into the slow cooker and let warm for 5 minutes. Ladle into bowls and top with Parmesan and parsley.
Notes
For extra depth of flavor, sear the beef before slow cooking or add 1/2 cup red wine. Cook pasta separately to avoid mushiness. For freezer prep, freeze the soup base without pasta. Add spinach or kale during the final minutes for added nutrients.