Description
Make this Garlic Beef Pasta in your slow cooker for a rich, flavorful, and tender beef dish. Perfect for weeknight dinners & meal prep!
Ingredients
Scale
- 2 lbs beef chuck roast (or stewing beef, cut into chunks)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 6 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup beef broth
- 1/2 cup red wine (optional)
- Salt and black pepper to taste
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 1/2 cup heavy cream or half-and-half (optional)
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Sear the Beef: Heat olive oil in a pan over medium-high heat. Brown the beef chunks on all sides, then transfer to the slow cooker.
- Prepare the Sauce: In the same pan, sauté onion until soft. Add garlic and cook for 30 seconds. Stir in tomato paste, crushed tomatoes, basil, oregano, paprika, red pepper flakes, beef broth, and red wine.
- Slow Cook: Pour the sauce over the beef in the slow cooker. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours until the beef is tender.
- Shred the Beef: Remove the beef from the slow cooker, shred it with two forks, then return it to the sauce.
- Cook Pasta: While the beef is finishing in the sauce, cook pasta according to package instructions. Drain and set aside.
- Combine & Serve: Stir heavy cream into the sauce (if using). Toss the cooked pasta in the slow cooker, ensuring it’s evenly coated.
- Garnish & Serve: Sprinkle with Parmesan cheese and fresh parsley before serving.
Notes
- Sear the beef before slow cooking for deeper flavor.
- Add fresh garlic in the last 10 minutes of cooking for extra aroma.
- Use whole wheat pasta for a healthier option.
- Store leftovers in the fridge for up to 4 days or freeze the sauce for up to 3 months.
- Reheat on the stovetop with a splash of beef broth to maintain moisture.
- Spice it up with extra red pepper flakes or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker)