Prep Time
20 Mins
Cook Time
8 Hours
Yield
8 servings

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

Substitute a dry red wine like Chianti or cabernet for the broth.

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