Crockpot Sunday Sauce (Pasta Dinner)

Servings: 8

• 4 tbsp. Olive Oil
• 3 lb Chuck Roast, sliced into 6-8 large pieces
• 2 tsp. EACH: Salt & Black Pepper
• 2 large Carrots, peeled and finely chopped
• 1 Yellow Onion, finely chopped
• 1/3 cup Sundried Tomatoes in Oil, chopped
• 3-4 Garlic Cloves, minced
• 1 1/4 cup Red Wine
• 1 can (6 oz) Tomato Paste
• 2 cans (28-oz each) Crushed San Marzano Tomatoes
• 1 tsp. Red Pepper Flakes
• 2 tbsp. Butter
• 2 tbsp. Fresh Thyme, chopped
• 2 tbsp. Fresh Oregano, chopped
• 1/4 cup Fresh Parsley, chopped
• Cooked Pasta, for serving

1. Add the olive oil to a large skillet over medium high heat.
2. Generously season the beef chuck roast pieces with the salt and black pepper. Add to the hot oil to sear 2-3 minutes on each side, until sides turn golden brown.
3. Transfer the seared beef to your slow cooker or crockpot.
4. Add the chopped carrots, onion, sundried tomatoes, and garlic. Stir together.
5. Stir in the tomato paste.
6. Add the remaining ingredients (except the parsley) and stir until well-combined.
7. Cook on HIGH for 4 hours, or LOW for 8 hours.
8. Once cooked, remove the beef to shred between two forks. Add back to the crockpot.
9. Stir in the freshly chopped parsley and cooked pasta. Enjoy warm!