Ingredients

The following ingredients have 4 Servings
  • 1 large onion (sliced)
  • 4 garlic cloves (minced)
  • 2 tbsp fresh rosemary (chopped)
  • 2 lb beef chuck roast
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 cups beef broth
  • ¼ cup red wine
  • 6 oz can tomato paste
  • 15 oz can diced tomatoes (or 2 cups diced fresh tomatoes)
  • 12 ounces pappardelle pasta
  • 6 cups creamy cheesy polenta (click link for recipe)
  • ½ cup Parmesan cheese (grated)

Instruction

  • Add the onion, garlic and rosemary to the bottom of a slow cooker.
  • Season the beef with the salt and pepper, then add to the slow cooker.
  • In a medium bowl, combine the beef broth, red wine and tomato paste.
  • Pour the mixture over the beef.
  • Add the can of diced tomatoes to the crock pot.
  • Cook on high for 5-6 hours or on low for 10-12 hours.
  • Use two forks or meat claws to shred the beef in the slow cooker.
  • Serve the beef on top of creamy polenta or tossed with papparadelle pasta.
  • Top with freshly grated parmesan cheese.