Heat canola oil in a cast iron skillet over MEDIUM-HIGH heat. Season Chuck Roast liberally with salt and pepper and sear 3-4 minutes per side.
Add celery, carrots, onions, and garlic to the slow cooker followed by the seared Chuck Roast and remaining ingredients. Season once again with salt and pepper, as desired. Stir to combine.
Cook in a slow cooker on HIGH 4-5 hours or LOW 7-8 hours, according to the manufacturer’s instructions. When done, beef should shred easily with two forks. Remove beef, shred, and then add back to liquid in the slow cooker before serving.
Serve over pappardelle pasta and garnish with fresh grated Parmigiano-Reggiano and parsley.
Nutrition information per serving: 485 Calories; 272 Calories from fat; 30.2 g Total Fat (11.6 g Saturated Fat; 13.4 g Monounsaturated Fat); 118.3 mg Cholesterol; 428.0 mg Sodium; 18.8 g Total Carbohydrate; 4.1 g Dietary Fiber; 31.7 g Protein; 4.5 mg Iron; 796.1 mg Potassium; 0.3 mg Thiamin; 0.4 mg Riboflavin; 12.6 mg Niacin (NE); 0.7 mg Vitamin B6; 3.5 mcg Vitamin B12; 6.0 mg Zinc; 25.0 mcg Selenium; 128.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Dietary Fiber and Potassium.
*Nutrition facts include pappardelle pasta