Braised Chuck Roast Pasta with Caramelized Brussels Sprouts
Savor the rich flavors of slow-cooked chuck roast, tender Brussels sprouts, and al dente pasta in a hearty American-inspired dish. This comforting recipe is perfect for a chilly evening, with the fall-apart texture of the roast and the slight crunch of the sprouts. The combination of flavors and textures will leave you wanting more.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- American
- american
- slot-machine-generated
- chuck roast
- brussels sprouts
- pasta
Ingredients
- 1.5lbschuck roast, cut into 2-inch cubes
- 1lbBrussels sprouts, trimmed and halved
- 8ozspasta, penne or rigatoni
- 1largeonion, diced
- 3clovesgarlic, minced
- 2mediumcarrots, peeled and sliced
- 2cupsbeef broth, low-sodium
- 2tbspstomato paste, none
- 1tbspWorcestershire sauce, none
- 1tspdried thyme, none
- 1tspsalt, none
- 1/2tspblack pepper, none
- 2tbspsolive oil, none
- 1cupgrated cheddar cheese, none
Nutrition
520
130 per serving
37g
74% DV
22g
31% DV
40g
13% DV
Macronutrient Breakdown
- Fiber
- 6g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast cubes until browned on all sides, about 5 minutes. Remove the browned roast from the pot and set it aside.
5mmedium-high heat - 2
Add the diced onion to the pot and cook until it's translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
4mmedium heat - 3
Add the sliced carrots to the pot and cook for 2 minutes, until they start to soften. Add the browned chuck roast back to the pot, along with the beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir to combine, then bring the mixture to a boil.
5mhigh heat - 4
Reduce the heat to low and simmer the roast mixture, covered, for 15 minutes, or until the meat is tender. While the roast is cooking, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the penne.
15mlow heat - 5
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the halved Brussels sprouts and cook, stirring occasionally, until they're caramelized and tender, about 5-7 minutes. Season with salt and pepper to taste.
6mmedium-high heat - 6
Add the cooked pasta to the roast mixture and stir to combine, adding some reserved pasta water if the sauce seems too thick. Simmer the pasta and roast mixture together for 2-3 minutes, until the flavors have melded together.
3mlow heat - 7
Stir in the grated cheddar cheese until melted and smooth. Add the caramelized Brussels sprouts to the pasta and roast mixture, and season with salt and pepper to taste.
2mlow heat - 8
Serve the braised chuck roast pasta hot, garnished with additional thyme and grated cheese if desired.
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