Categories: Beef main dish

Ingredients

• 3 lb. beef chick roast, cut in half
• 1/2 tsp. salt
• black pepper
• 1 Tbsp. olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 (28 oz.) can crushed tomatoes with basil
• 6 oz. tomato paste
• 4 carrots, finely chopped
• 3/4 cup heavy cream
• 1 1/4 lb. Cavatappi or other medium pasta, cooked

Directions

1. Trim fat from beef. Sprinkle with salt and pepper.
2. Heat oil in large skillet over medium. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 1 minute. Transfer onions and garlic to slow cooker and return pan to high heat. Add beef and brown on all sides, about 10 minutes. Transfer to slow cooker.
3. Add crushed tomatoes, tomato paste and carrots to slow cooker. Cook on high 5 hours.
4. Remove beef and shred with two forks. Return beef to slow cooker and cook uncovered 1 hour, or until sauce thickens. Stir in cream. Serve beef and sauce over cooked pasta.

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