Name: Slow Cooker Beef with Rigatoni
Prep time: 20 min
Cook time: 8 h
Yield: 8
Cuisine: Quick & Easy
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

Slow Cooker Beef with Rigatoni

Filter

Quick & Easy, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

8 hours

Servings

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

Filter

Quick & Easy, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

8 hours

Servings

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.

Recipe Notes

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

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