Chuck Roast Pizzaiola

Chuck Roast Pizzaiola


Getting Started

  • Pre-heat oven to 325 degrees

What You’ll Need

  • 2-3 tablespoons canola oil
  • 2 1/2 pound chuck roast (bone in)
  • 1 onion chopped
  • 3-4 cloves garlic minced
  • 1 15 oz can beef broth
  • 3 bay leaves
  • 1 quart stewed tomatoes with juice
  • 1 6 oz can tomato paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 small chunk Parmesan cheese (shaved)
  • Salt and pepper both sides of the chuck roast



In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.


Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.


Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.


Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.
Serves 6-8