Instructions
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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).
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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.
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The Pour: Pour the mixture directly over the raw beef, ensuring every piece is coated.
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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.
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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.
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Note: If you prefer your pasta perfectly al dente, you can boil it separately and toss it in at the very end.
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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.
