Slow Cooker Ragu

Here is a VERY chunky topping for your favorite thick pasta - Rigatoni is my favorite to use.  I have also been known to enjoy this with rice.

1/2 Cup Celery, Sliced
1/2 Cup Carrot, Sliced
1/4 Cup Onion, Sliced
5 Cloves Garlic, Peeled
1 Tbl Olive Oil
2 to 3 Lb Chuck Roast
2/4 Tsp Salt
1/2 Tsp Pepper
6 Ounces Tomato Paste
14 Ounces Petit Diced Tomatoes
1 Cup Dry Red Wine
1/2 Tbl Italian Seasoning

Line a 6 quart slow cooker with a liner, set aside.

Pulse celery, carrot, onion and garlic in a food processor until finely chopped.

In a large skillet, heat oil over medium high heat until hot.  While heating, trim beef, sprinkle all sides with 1/2 Tsp each salt and pepper.    Add beef to hot skillet and cook until browned on all sides.  Transfer beef to slow cooker.

In the same skillet, add vegetable mixture and remaining salt.  Cook over medium heat for 5 minutes, stirring occasionally.  Add Tomato paste and stir for a minute before adding diced tomatoes, wine and seasoning.  Cook for two to three minutes, scraping up browned bits of beef while cooking.

Pour over beef.  Cover and cook on low for 10 hours or high for 5 hours.

When very tender, shred beef and return to the cooking liquid.  Top cooked pasta and enjoy.