Slow Cooked Peppery Beef and Fusilli

Slow Cooked Peppery Beef and Fusilli 2 1/4 pounds beef chuck roast 1 1/4 teaspoons salt 1/2 teaspoon finely ground black pepper 1 tablespoon canola oil 2 cups grape tomatoes 1 1/2 teaspoons coarsely ground black pepper 1 bag (5 oz) baby spinach 1 pound fusilli pasta 2 tablespoons olive oil 2 tablespoons balsamic vinegar Directions Slow Cooked Peppery Beef and Fusilli Season beef with 1 tsp of the salt and the finely ground black pepper. In a large skillet, heat canola oil over medium-high heat. Add beef; sear on all sides, about 10 minutes. Coat slow cooker bowl with nonstick cooking spray. Add beef and distribute tomatoes around the sides. Sprinkle 1/2 tsp of the coarsely ground pepper over beef. Cover and slow cook on HIGH for 6 hours. Remove beef to a cutting board and shred with 2 forks. Return to slow cooker and stir in spinach until wilted. Add 1/2 tsp of the coarsely ground black pepper. Reserve 2 1/2 cups of the mixture for Lasagna Roll-Up Casserole. Meanwhile, cook pasta following package directions, about 11 minutes. Drain and reserve 1/2 cup pasta cooking water. Toss pasta with remaining 2 1/2 cups beef mixture and pasta water. Spoon pasta into a serving bowl and stir in olive oil, vinegar and remaining 1/4 tsp salt. Sprinkle remaining 1/2 tsp coarsely ground pepper over the top. Serve immediately. MY ROAST WAS a little bit bigger I cut two onions into three parts and placed them in the crockpot under the roast and I only used about a half a pound of pasta, and half the amounts of OO and vinegar. It was a bit on the bland side so I added extra spice to it.