Slow Cooker Beef Ragout on Pasta
Prep: 10 minutes
Cook: 6 hours (slow cooker)
Makes: 4-6 servings
2 tsp Chipotle Infused Olive Oil
1 large sweet onion, thinly sliced
1 carrot, grated
4 garlic cloves, minced
2 tsp Italian seasoning
2 lbs boneless beef chuck roast
1 can whole plum tomatoes
1/4 cup beef broth
1 tbsp Black Cherry Balsamic
1 x 12 oz package of fettuccine
salt and pepper to taste
Heat Chipotle Olive Oil in large saucepan and add onion, carrot, garlic, and Italian seasoning. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
Transfer mixture to a slow cooker. Add beef, tomatoes, and beef broth. Cover and cook on high for six hours, until beef is fork tender.
Remove beef to cutting board, and shred with two forks or slice into strips. Mash tomato mixture remaining in crock pot and then stir the beef back into it. Stir in the Black Cherry Balsamic.
Cook the pasta according to package directions. Once done, plate pasta and then spoon meat mixture over top and serve.