Slow Cooker Garlic Balsamic Beef & Rigatoni
This dish creates a melt-in-your-mouth beef ragu that coats the pasta in a deep, savory glaze.
Ingredients
The Base:
-
2 lbs Beef chuck roast, cut into 1.5-inch cubes
-
1 lb Rigatoni pasta (uncooked)
-
2 cups Beef broth (you’ll need enough liquid to submerge the pasta later)
The “Ladle” Sauce:
-
1/2 cup Balsamic vinegar
-
1/4 cup Soy sauce
-
6 cloves Garlic, minced (as seen in the photo)
-
2 tbsp Brown sugar
-
1 tsp Dried rosemary (or fresh sprigs)
-
1/2 tsp Red pepper flakes (optional, for a hint of heat)
-
Salt and pepper to taste
