Ingredients
Scale
- 3–4 lbs beef roast (cheapest cut recommended)
- 2 tbsp olive oil
- 2–3 sprigs fresh rosemary (chopped)
- 2–3 sprigs fresh thyme (chopped)
- 1 small red onion (peeled and finely chopped)
- 4 garlic cloves (peeled and finely chopped)
- 1 carrot (peeled and finely chopped)
- 1 celery stick (finely chopped)
- 1½ cups red wine (such as Chianti)
- 3 cans (14 oz each) chopped or crushed tomatoes
- 2 tbsp pearl barley (optional)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 lb fresh or dried pappardelle pasta (or rigatoni)
- 2 tbsp unsalted butter
- 2 handfuls grated Parmesan cheese (plus more for garnish)
Instructions
- Finely chop the red onion, carrot, celery, garlic, rosemary, and thyme and place in the slow cooker.
- Cut beef into 2”-3” cubes and brown in olive oil over high heat.
- Deglaze the skillet with red wine, scraping up flavorful bits, then pour into the slow cooker.
- Add chopped tomatoes, pearl barley, salt, and black pepper into the slow cooker.
- Cover and cook on low for 10-12 hours, shredding beef in the last hour.
- Stir in butter before serving over cooked pappardelle pasta.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Consider marinating the beef in red wine overnight for enhanced flavor.
Check slow cooker settings to prevent overcooking.
- Prep Time: 20 minutes
- Cook Time: 10-12 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 4
- Protein: 30
- Cholesterol: 90