Slow Cooker Beef with Rigatoni

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