Nutrition per serving may change if servings are adjusted.
1 2-pound boneless beef chuck arm pot roast, trimmed of fat and cut into 2-inch chunks
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
2 cups 50% less sodium beef broth
1 (14.5 ounce) can no-salt-added stewed tomatoes
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 tablespoon all-purpose flour
6 ounces dried rigatoni pasta
2 tablespoons freshly grated Parmesan cheese
Season beef with ¼ teaspoon of the salt and the ground black pepper. In a large skillet heat oil over medium-high heat; cook meat in hot oil until browned on all sides. Drain off fat.
In a 3½- to 4-quart slow cooker combine the beef, beef broth, undrained tomatoes, onion, celery, carrot, roasted red peppers, red wine, and remaining ¼ teaspoon salt. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.
Using a slotted spoon, transfer meat to a cutting board. Skim fat from cooking liquid. Using two forks, pull meat apart into shreds; return to cooker.
If using low-heat setting turn to high-heat setting. In a small bowl combine the half-and-half and flour. Stir half-and-half mixture and rigatoni into beef mixture in the cooker. Cover and cook for 30 minutes more. Top each serving with Parmesan cheese.