Dinner for 4

Slow-cooker chuck roast ragu over rigatoni

Name: Slow-cooker chuck roast ragu over rigatoni
Total time: 15 min
Yield: 4 servings
Ingredients: 1 lb Beef chuck roast or stew beef; 28 oz Canned tomatoes (crushed); 0.5 lb Onions; 1 Garlic; 0.5 lb Carrots; 16 oz Pasta (rigatoni); 2 oz Parmesan; 1 oz Dried spices (cumin, paprika, chili powder, oregano) (Italian seasoning)

A cheap roast turns into a rich tomato ragu that shreds right into the sauce. About $3.27 a serving at typical prices.

$3.27per serving

15 minstart to table

4servings

Family Dinners Slow cooker 30-minute Cold-weather comfort Fall Winter

Ingredients

1 lb Beef chuck roast or stew beef
28 oz Canned tomatoes (crushed)
0.5 lb Onions
1 Garlic
0.5 lb Carrots
16 oz Pasta (rigatoni)
2 oz Parmesan

From the pantry: Dried spices (cumin, paprika, chili powder, oregano) (Italian seasoning).

Steps

Put the roast, tomatoes, chopped onion, carrot, garlic and seasoning in the slow cooker.
Cook on low for 8 hours.
Shred the beef with two forks and stir it back into the sauce.
Boil the rigatoni, toss with the ragu and top with parmesan.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.

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