Slow Braised Beef Ragu

• 3 stalks celery cut into large pieces
• 1 carrot medium, cut into large pieces
• 1 onion medium, cut into large pieces
• 4 cloves garlic peeled
• 1 tablespoon EVOO
• 1 beef chuck roast 3-4 lb, trimmed and cut into quarters
• 1/4 cup tomato paste
• 14 ounces diced tomatoes drained
• 1 cup dry red wine
• 2 sprigs fresh rosemary
• 1 pound pappardelle or curly egg noodles, cooked
• grated Parmesan cheese

1. In food processor, pulse celery, carrot, onion and garlic until finely chopped, scraping down side of bowl occasionally.
2. In large skillet, heat oil on medium-high until hot. Sprinkle beef all over with 1/2 tsp salt and pepper. Add beef to skillet; cook 6-8 minutes or until browned on all sides, turning occasionally. Transfer to 6-7 qt slow cooker.
3. To same skillet, add vegetable mixture and 1/4 tsp salt. Reduce heat to medium. Cook 5 minutes, stirring occasionally. Add tomato paste; cook 1 minute, stirring. Stir in diced tomatoes and wine. Cook 2 minutes, stirring and scraping up browned bits. Pour mixture over beef. Add rosemary. Cover and cook on low 10 hrs or until very tender.
4. Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard chunks of fat from beef. Shred beef into bite-sized chunks and return to cooking liquid. Served tossed with pappardelle; garnished with parsley and parmesan, if desired.

stalks celery, carrot, onion, garlic, evoo, chuck roast, tomato paste, tomatoes, red wine, rosemary, egg noodles, parmesan cheese

Taken from www.yummly.com/recipe/Slow-Braised-Beef-Ragu-1026165 (may not work)