Garlic Balsamic Beef & Rigatoni

Instructions

1. Prep the Beef: Place the cubed beef chuck into the bottom of a 6-quart slow cooker. Season lightly with salt and pepper (remember, the soy sauce adds salt later).

2. Mix the Glaze: In a medium bowl or glass measuring cup, whisk together the balsamic vinegar, soy sauce, minced garlic, brown sugar, rosemary, and red pepper flakes.

3. The Pour: Pour the mixture directly over the raw beef, ensuring every piece is coated.

4. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours. You want the beef to be tender enough to break apart with a fork.

5. Add the Pasta: About 30–45 minutes before serving, stir in the uncooked rigatoni and the beef broth. Ensure the pasta is mostly submerged in the liquid.

   • Note: If you prefer your pasta perfectly al dente, you can boil it separately and toss it in at the very end.

6. Finish: Once the pasta is tender and has absorbed the flavors of the sauce, give everything a good stir.

Pro Tip: Garnish with fresh parsley and a heavy dusting of Parmesan cheese to balance the acidity of the balsamic.