Slow Cooker Beef With Rigatoni

• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 jar RAGU(R) Homestyle Thick & Hearty Traditional Sauce
• 1 cup low-sodium beef broth
• 2 tablespoons flour
• 1 pound rigatoni pasta, cooked
• 2 tablespoons chopped fresh Italian parsley

1. Add vegetables to slow cooker insert. Season beef on all sides with salt and pepper; place on top of vegetables. Combine sauce and broth; pour over meat. Cover with lid.
2. Cook on LOW 8 hours (or on HIGH 4 hours) or until meat is fork-tender. During last 15 min. of cooking, remove meat from sauce. Skim sauce of excess fat; whisk in flour. Carefully cut meat or coarsely shred in large chunks and return to sauce to continue cooking. Gently toss meat mixture with hot cooked pasta and parsley.
3. Substitute a dry red wine like Chianti or cabernet for the broth.

carrots, stalks celery, onion, garlic, boneless beef chuck roast, kosher salt, ground black pepper, beef broth, flour, rigatoni pasta, fresh italian parsley

Taken from www.myrecipes.com/recipe/ragu-slow-cooker-beef-rigatoni (may not work)