Pot Roast Rigatoni Stew Recipe

Ingredients

• 2 lb boneless beef chuck arm pot roast, trimmed of fat and cut into 2-inch chunks
• ½ tsp salt
• ¼ tsp black pepper
• 1 Tbsp olive oil
• 2 cups 50 percent-less-sodium beef broth
• 14 oz can no-salt-added stewed tomatoes, undrained
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped carrot
• ½ cup chopped bottled roasted red peppers
• ½ cup dry red wine or cranberry juice
• ¼ cup fat-free half-and-half
• 1 Tbsp all-purpose flour
• 6 oz dried rigatoni pasta
• Shards of Parmesan cheese

1. Season beef with ¼ tsp. of the salt and the pepper. In a large skillet cook beef in hot oil over medium-high heat until browned on all sides. Drain off fat.
2. In a 3-½- or 4-quart slow cooker combine beef, broth, tomatoes, onion, celery, carrot, red peppers, red wine, and remaining ¼ tsp. salt. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.
3. Using a slotted spoon, transfer meat to cutting board. Skim fat from cooking liquid. Using two forks, pull meat apart into chunks or shreds; return to cooker.
4. If using low-heat setting, turn cooker to high-heat setting. In a small bowl combine half-and-half and flour. Stir half-and-half mixture and rigatoni into beef mixture in cooker. Cover and cook 30 minutes more. Top with Parmesan.