Beefy Slow-Cooker Spaghetti Sauce

• 1 (3- to 3 1/2-lb.) boneless chuck roast, trimmed
• 2 teaspoons salt, divided
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 large onion, chopped
• 4 (14.5-oz.) cans Italian-style diced tomatoes, undrained
• 1 (15-oz.) can tomato sauce
• 1 (12-oz.) can tomato paste
• 1 tablespoon sugar
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried crushed red pepper
• Hot cooked spaghetti (optional)

1. Sprinkle roast evenly with 1 tsp. salt. Cook roast in hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned.
2. Combine minced garlic, remaining 1 tsp. salt, and next 8 ingredients in a 6-qt. slow cooker; gently add roast.
3. Cook, covered, on HIGH 6 hours or until roast is very tender. Remove roast from slow cooker, and shred using 2 forks. Skim off any fat from tomato sauce, if desired, and return shredded meat to sauce. Serve over hot cooked spaghetti, if desired.
4. Note: Freeze spaghetti sauce in airtight containers for up to 6 weeks, if desired.

chuck roast, salt, olive oil, garlic, onion, italianstyle, tomato sauce, tomato paste, sugar, basil, oregano, red pepper

Taken from www.myrecipes.com/recipe/beefy-slow-cooker-spaghetti-sauce (may not work)