Crockpot

This is my easy, made-for-busy-moms dinner. It has a thick meaty texture and a super rich delicious flavor. It’s made with beef but made without wine. Instead it gets that acidic backdrop from Balsamic Vinegar.

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INGREDIENTS Beef chuck roast Veggies and Fresh herbs Pantry staples Pappardelle pasta Parmesan cheese

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Add the beef to the crockpot. You can get away with cheaper cuts of meat for this recipe because it cooks low and slow. Just cut them into cubes so they cook evenly and get as tender as possible.

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Add in the onions, garlic and seasonings. Set the crockpot for 6-8 hours, or until the beef is tender and shreds easily.

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Pull the beef out of the broth and shred it up, then return it to the crockpot. This is more of a sauce then pulled pork so it'll be thinner.

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Combine some of the cooked pasta with the ragu sauce and enjoy!

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Enjoy!

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