Ingredients
Scale
- 1.5 lbs beef chuck roast, cubed
- 1 (15 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz penne or elbow pasta (uncooked)
- 1/4 cup fresh parsley, chopped
- Optional: 1/2 cup shredded Parmesan cheese
Instructions
- Place cubed beef, crushed tomatoes, tomato paste, beef broth, garlic, Italian seasoning, salt, and pepper into a 6-quart slow cooker. Stir to combine.
- Cover and cook on low for 4–5 hours until beef is tender.
- Meanwhile, cook pasta according to package directions; drain and set aside.
- Once beef is tender, stir in cooked pasta and chopped parsley. Cook uncovered on high for 15–20 minutes to thicken slightly if needed.
- Serve warm, topped with freshly grated Parmesan if desired.
Notes
- For a thicker sauce, mash some tomatoes with a fork before adding pasta.
- Do not overcook pasta—if adding raw, drop pasta in last 30 minutes; otherwise, cook separately and stir in.
- Reheat with a splash of broth or water to refresh texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 55mg
