Ingredients

• 1 large onion, sliced
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 lb beef chuck roast
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 cups beef broth
• ¼ cup red wine
• 6 oz can tomato paste
• 15 oz can diced tomatoes, or 2 cups diced fresh tomatoes
• 12 ounces pappardelle pasta or 6 cups creamy cheesy polenta, click link for recipe
• ½ cup Parmesan cheese, grated

Steps

1. Add the onion, garlic and rosemary to the bottom of a slow cooker.
2. Season the beef with the salt and pepper, then add to the slow cooker.
3. In a medium bowl, combine the beef broth, red wine and tomato paste.
4. Pour the mixture over the beef.
5. Add the can of diced tomatoes to the crock pot.
6. Cook on high for 5-6 hours or on low for 10-12 hours.
7. Use two forks or meat claws to shred the beef in the slow cooker.
8. Serve the beef on top of creamy polenta or tossed with papparadelle pasta.
9. Top with freshly grated parmesan cheese.