Slow Cooker Beef with Rigatoni

Name: Slow Cooker Beef with Rigatoni
Prep time: 00:20:00
Cook time: 08:00:00
Total time: 08:20:00
Yield: 4
Ingredients: 2 medium carrots, chopped; 2 stalks celery, chopped; 1 large onion, chopped; 6 cloves garlic, minced; 2-1/2 pounds boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces; 1-1/2 tsp kosher salt; 1/2 tsp ground black pepper; 1 jar RAGÚ® Old World Style® Traditional Sauce; 1 cup low-sodium beef broth; 2 Tbsp flour; 1 pound rigatoni pasta, cooked; 2 Tbsp chopped fresh Italian parsley

Prep Time: 20 minutes

Cook Time: 8 hours

Servings: 4

This Recipe Calls For

RAGÚ Old World Style Traditional spaghetti sauce, 24 oz

Old World Style® Sauces

Traditional Sauce

Chunky Sauces

Tomato, Garlic & Onion Sauce

RAGÚ Simply Sauces

Traditional Pasta Sauce

Ingredients

2 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
6 cloves garlic, minced
2-1/2 pounds boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces
1-1/2 tsp kosher salt
1/2 tsp ground black pepper
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup low-sodium beef broth
2 Tbsp flour
1 pound rigatoni pasta, cooked
2 Tbsp chopped fresh Italian parsley

Instructions

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.

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

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