Slow Cooker Garlic Beef Pasta

Why You’ll Love This Recipe

• Effortless Preparation: With minimal hands-on time, the slow cooker does the heavy lifting, allowing you to set it and forget it until mealtime.
• Rich, Savory Flavor: The combination of garlic, Italian seasoning, and paprika infuses the beef with deep, robust flavors that complement the pasta perfectly.
• Versatile and Family-Friendly: This dish appeals to a wide range of palates and can be easily customized to include your favorite vegetables or pasta types.

Ingredients

• 2-3 lbs beef chuck roast, cut into chunks
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 4 cups beef broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 8 ounces mushrooms, sliced
• 12 ounces pasta (such as penne or rotini)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Assemble in Slow Cooker: Place the beef chunks into the slow cooker. Sprinkle with minced garlic, Italian seasoning, onion powder, paprika, salt, and pepper. Stir to coat the beef evenly with the seasonings.
2. Add Vegetables and Broth: Add the chopped onion, red bell pepper, and sliced mushrooms on top of the seasoned beef. Pour in the beef broth and the undrained diced tomatoes. Stir gently to combine all ingredients.
3. Slow Cook: Cover the slow cooker with the lid and cook on low heat for 7-8 hours, or on high heat for 4-5 hours, until the beef is tender and easily shredded with a fork.
4. Cook Pasta Separately: About 20 minutes before the beef mixture is done, cook the pasta according to the package instructions until al dente. Drain and set aside.
5. Combine Pasta and Beef: Once the beef is tender, use two forks to shred it into smaller pieces within the slow cooker. Add the cooked pasta to the slow cooker and stir to combine, ensuring the pasta is well-coated with the sauce.
6. Serve: Ladle the garlic beef pasta into serving bowls. Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese, if desired. Serve hot and enjoy!

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 15 minutes
• Cooking Time: 7-8 hours on low or 4-5 hours on high in the slow cooker; plus additional time to cook the pasta.

Variations

• Vegetable Additions: Incorporate additional vegetables such as zucchini, spinach, or carrots to enhance the nutritional value and add more texture.
• Spice Level: For a spicier version, add red pepper flakes or a dash of hot sauce to the slow cooker.
• Herb Substitutions: Experiment with different herbs like rosemary or thyme to alter the flavor profile.

Storage/Reheating

• Storage: Allow any leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
• Reheating: Reheat individual portions in the microwave or warm gently on the stovetop over medium heat until heated through. If the mixture appears too thick, add a splash of beef broth or water to reach the desired consistency.
• Freezing: For longer storage, freeze the garlic beef and sauce mixture separately from the pasta to prevent the pasta from becoming mushy upon thawing. When ready to serve, thaw the beef mixture in the refrigerator overnight, reheat, and then combine with freshly cooked pasta.Print

  Slow Cooker Garlic Beef Pasta

  

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  This Slow Cooker Garlic Beef Pasta is a rich, savory dish featuring tender slow-cooked beef, aromatic garlic, and perfectly cooked pasta. With minimal prep, this hearty meal delivers deep flavors and comforting textures, making it ideal for weeknight dinners or special occasions.

  • Author: Ava
  • Prep Time: 15 minutes
  • Cook Time: 7-8 hours (low) or 4-5 hours (high)
  • Total Time: 7 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Italian-Inspired

  Ingredients

  For the Beef and Sauce:

  • 2–3 lbs beef chuck roast, cut into chunks
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 8 oz mushrooms, sliced

  For the Pasta:

  • 12 oz pasta (penne, rotini, or rigatoni)

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  Instructions

  • Prepare the Slow Cooker:
    • Place beef chunks into the slow cooker.
    • Sprinkle with garlic, Italian seasoning, onion powder, paprika, salt, and pepper. Stir to coat.
  • Add Vegetables and Broth:
    • Layer chopped onion, bell pepper, and mushrooms over the beef.
    • Pour in beef broth and diced tomatoes. Stir gently.
  • Slow Cook:
    • Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender and shreds easily.
  • Cook Pasta Separately:
    • About 20 minutes before the beef is done, cook pasta according to package instructions until al dente.
    • Drain and set aside.
  • Shred Beef and Combine:
    • Use two forks to shred the beef directly in the slow cooker.
    • Add cooked pasta and stir until well combined.
  • Serve:
    • Ladle into serving bowls. Garnish with fresh parsley and Parmesan cheese, if desired.
    • Serve hot and enjoy!

  Notes

  • For extra flavor, add a splash of red wine or a tablespoon of tomato paste.
  • Cook pasta separately to prevent it from becoming mushy.
  • To make it gluten-free, use gluten-free pasta and check ingredient labels.
  
  

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