I got this recipe from a card in a Williams Sonoma. It turned out great! Unfortunately I didn't have my camera to take pictures, and there aren't any available online or on the WS website (weird).

Ingredients:

3 lbs. beef chuck roast, cut into 1-inch pieces

Salt and freshly ground pepper, to taste

2 tbls. olive oil

1 large yellow onion, thinly sliced

3 garlic cloves, minced

2 jars (each 26 oz.) Pecorino Romano pasta sauce *I bought these at the store, they were expensive, but I did love the taste!

2 lb. fresh pasta, cooked (a thick, wide noodle works best)
Grated parmigiano-reggiano cheese for serving

Prep Time: 20-25 minutes | Cook Time: 8 1/2 hrs. | Serves: 8-10

1. Season beef with salt and pepper.

2. In a large frying pan over medium-high heat, warm the olive oil. Working in batches, brown the beef on all sides, about 8 minutes per batch. Transfer the beef to the slow cooker.

3. Add the onion to the pan and cook, stirring occasionally, until tender, about 5 minutes. Add 1/4 cup water and stir with a wooden spoon to scrape up the browned bits from the pan bottom. Add the garlic and cook for a minute. Transfer the onion mixture to the slow cooker, then stir in the pasta sauce. Cover and cook on low according to the manufacturer's instructions until the beef is tender and falling apart, about 8 hours.

4. Toss the sauce with the cooked pasta and transfer to a warmed platter. Garnish with cheese and serve immediately.