SLOW COOKER SHREDDED BEEF RAGU

Beef roast is slow cooked with vegetables in tomato sauce and beef broth, then served over thick noodles in this savory comfort food dish the whole family will love.
INGREDIENTS

• 1 (3 lb.) beef roast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 3-4 cloves garlic, minced
• 1 cup diced onion
• 1 cup diced celery

SLOW COOKER SHREDDED BEEF RAGU

• 1 cup diced carrots
• 1 (28 oz.) can crushed tomatoes
• 1 (6 oz.) can tomato paste
• 2.5 cups beef broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 3 bay leaves
• 1 teaspoon sugar
• Papparadelle noodles and grated Parmesan cheese, for serving

INSTRUCTIONS

1. Cut roast into 3-4 chunks and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Add beef a few pieces at a time and sear on all sides. Place beef in lightly greased slow cooker.
2. In a medium bowl, stir together garlic, onion, celery, carrots, crushed tomatoes, tomato paste, beef broth, thyme, oregano, bay leaves and sugar. Pour over roast in slow cooker.
3. Cover and cook on low until beef is tender and shreds easily with a fork. Season with additional salt and pepper, to taste.
4. About 15 minutes before serving, cook pasta according to package directions. Serve shredded beef and sauce over cooked noodles with Parmesan cheese for garnish, if desired.

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