2 1/2 pounds boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 jar RAGÚ® Homestyle Thick & Hearty Traditional Sauce
1 cup low-sodium beef broth
2 tablespoons flour
1 pound rigatoni pasta, cooked
2 tablespoons chopped fresh Italian parsley
How to Make It
Add vegetables to slow cooker insert. Season beef on all sides with salt and pepper; place on top of vegetables. Combine sauce and broth; pour over meat. Cover with lid.
Cook on LOW 8 hours (or on HIGH 4 hours) or until meat is fork-tender. During last 15 min. of cooking, remove meat from sauce. Skim sauce of excess fat; whisk in flour. Carefully cut meat or coarsely shred in large chunks and return to sauce to continue cooking. Gently toss meat mixture with hot cooked pasta and parsley.
Substitute a dry red wine like Chianti or cabernet for the broth.
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