Slow Cooker Beef Ragu

Season beef with salt and black pepper. In a large nonstick deep skillet, heat olive oil over medium high heat. Add beef and brown on all sides, about 10 minutes. Remove from heat.

Transfer beef roast to the slow cooker. Also to the slow cooker, add onion, garlic, tomatoes (add the liquid from one can only), tomato paste, red wine, oregano, basil, thyme, parsley, crushed red pepper and a generous amount of salt and black pepper. Slow cook on low for 6–8 hours or until the beef is falling apart.

Shred the beef with two forks and mix well. Serve the beef ragu over pasta, garnished with fresh parsley and grated Parmesan cheese. Enjoy!