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To make rich and velvety beef pasta, start with quality beef pasta ingredients. I recommend using beef chuck roast. This cut has a nice amount of fat, which makes the beef tender and full of flavor. Trim the fat and cut it into 1-inch cubes for even cooking.

Rich and Velvety Beef Pasta from Your Slow Cooker

Indulge in comfort with this rich and velvety beef pasta made in your slow cooker! This easy recipe guides you through selecting the perfect beef cut and combines it with hearty pasta and flavorful herbs for a meal everyone will love. Whether you're hosting friends or enjoying a cozy night in, this dish is sure to impress. Click through to discover the full recipe and make your dinner unforgettable!
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Ingredients
  

1.5 lbs beef chuck roast, trimmed and cut into 1-inch cubes

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup beef broth

1 can (14 oz) diced tomatoes, undrained

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

8 oz pappardelle or fettuccine pasta

½ cup heavy cream

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches for about 4-5 minutes on all sides. Transfer the browned beef to the slow cooker.

    In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

      Pour the beef broth into the skillet to deglaze, stirring to lift any flavorful bits stuck to the bottom of the pan.

        In the slow cooker with the beef, add the sautéed onions and garlic, diced tomatoes, tomato paste, Worcestershire sauce, dried basil, oregano, and optional red pepper flakes. Stir to combine.

          Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

            Once the beef is cooked, remove it from the slow cooker and shred it using two forks, then return it to the sauce.

              In a large pot, cook the pasta according to the package instructions until al dente. Drain and set aside.

                Stir the heavy cream into the beef sauce in the slow cooker and mix well.

                  Add the cooked pasta to the slow cooker and gently toss to coat the pasta with the sauce.

                    Adjust seasoning with salt and pepper, if necessary.

                      Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

                        Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6

                          - Presentation Tips: Serve the pasta in deep bowls, adding extra grated Parmesan on top and garnishing with fresh basil for a pop of color.