Ingredients:

  • 3 lb beef chuck roast, trimmed of excess exterior fat
  • 1 large onion, finely diced
  • 3 medium carrots, finely diced
  • 3 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 1 cup low-sodium beef broth
  • 1/2 cup dry red wine
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 lb beef ragu pappardelle or rigatoni
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Layer the aromatics. Place the diced onion, carrots, celery, and garlic at the bottom of the crock pot. Note: This creates a natural rack for the beef so it doesn't scorch.
  2. Season the beef. Rub the beef chuck roast generously with salt, pepper, oregano, and basil on all sides. Place the meat directly on top of the vegetables.
  3. Prepare the liquid. Stir the tomato paste into the beef broth until smooth. Pour this mixture over the roast, then add the crushed tomatoes and red wine.
  4. The slow simmer. Tuck the bay leaves into the liquid. Cover the pot and cook on Low for 8 hours until the beef is tender enough to break with a spoon.
  5. The shred. Remove the beef to a cutting board. Use two forks to shred the meat into bite-sized strips. Note: Let it rest for 10 minutes before shredding so the juices stay put.
  6. Cook the pasta. Boil the beef ragu pappardelle or rigatoni in salted water according to package directions. Reserve about 1/2 cup of pasta water before draining.
  7. The final emulsion. Return the shredded beef to the slow cooker sauce. Add the cooked pasta and a splash of that reserved pasta water. Stir gently until the sauce becomes velvety and clings to the noodles.
  8. The finish. Garnish with freshly grated Parmesan cheese and chopped parsley.