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Slow Cooker Beef Brisket Pasta (with Bone Broth Collagen)

Prep Time 15 minutes
Cook Time 9 hours
Servings 6
This cozy slow cooker beef brisket pasta is the ultimate comfort dinner — tender, fall-apart brisket (or chuck roast) simmered all day in a rich tomato sauce boosted with beef bone broth collagen for extra depth and protein. Tossed with rigatoni or farfalle and finished with cream for a silky, restaurant-style finish, this easy set-it-and-forget-it pasta is perfect for busy weeknights, lazy Sundays, or meal prep. Hearty, flavorful, and unbelievably simple — a must-try slow cooker pasta recipe.
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Ingredients

  • 2–2.5 lb beef brisket (or chuck roast)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt + pepper
  • 2 tablespoon olive oil
  • 1 yellow onion, sliced
  • 4 garlic cloves, smashed
  • 1 can (14 oz) crushed tomatoes
  • 1 cup beef broth
  • 2 scoops Vitaauthority Beef Bone Broth Collagen
  • 1 tablespoon Worcestershire
  • 1 tablespoon tomato paste
  • ½ cup heavy cream
  • 12 oz rigatoni or farfalle
  • Parmesan + parsley

Instructions

  • Season brisket with spices, salt, and pepper.
  • Sear in olive oil until browned.
  • Add onions + garlic to slow cooker; place brisket on top.
  • Whisk tomatoes, broth, collagen, Worcestershire, and tomato paste. Pour over meat.
  • Cook on LOW 8–9 hours or HIGH 4–5 hours.
  • Shred brisket and return to sauce. Stir in cream.
  • Cook pasta; add to sauce.
  • Serve with parmesan and parsley.