3 stalks celery, cut into large chunks
1 medium carrot, cut into large chunks
1 medium onion, cut into large chunks
4 cloves garlic, peeled
1 tbsp. olive oil
1 (3 to 4 pounds) beef chuck roast, trimmed and cut into quarters
½ tsp. salt and pepper, each
¼ cup tomato paste
1 can (14-ounce) diced tomatoes, drained
1 cup dry red wine
2 sprigs fresh rosemary
1 pound pappardelle or curly egg noodles, cooked
Grated Parmesan cheese, for garnish
Finely chopped fresh parsley, for garnish
In food processor, pulse celery, carrot, onion, and garlic until finely chopped, scraping down side of bowl occasionally. In large skillet, heat oil on medium-high until hot. Sprinkle beef all over with ½ teaspoon each salt and pepper. Add beef to skillet; cook 6 to 8 minutes or until browned on all sides, turning occasionally. Transfer beef to 6- to 7-quart slow-cooker bowl.
To same skillet, add vegetable mixture and ¼ teaspoon salt. Reduce heat to medium. Cook 5 minutes, stirring occasionally. Add tomato paste; cook 1 minute, stirring. Stir in diced tomatoes and wine. Cook 2 minutes, stirring and scraping up browned bits. Pour mixture over beef. Add rosemary. Cover and cook on low 10 hours or until very tender. Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard chunks of fat from beef. Shred beef into bite-size chunks and return to cooking liquid. Serve tossed with pappardelle; garnish with parsley and Parmesan, if desired. Serves: 8.