Ingredients:
- 3-4 lb beef chuck roast, cut into 4 pieces
- 6 cloves garlic, smashed
- 1 carrot, chopped
- 1 (28-oz) can crushed tomatoes
- 1/3 cup beef broth
- 2 bay leaves
- 1/2 tsp dried thyme
- Salt and pepper
- 1 lb pappardelle
Directions:
1. Place all ingredients into slow cooker. Cool on low for 6-8 hours or on high for 4-5 hours.
2. Remove the meat and shred. Remove and discard bay leaves. Use an immersion blender to blend the sauce. Then return shredded beef back into slow cooker with sauce.
3. Serve with pappardelle cooked according to package directions.
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