- 2 tablespoons olive oil
- 6 cloves garlic, chopped
- 3 pounds flank steak, cut into 5 pieces
- Black pepper
- 1 (28 ounce) can crushed tomatoes
- 1/ 2 cup beef broth
- 1/ 2 cup red wine
- 2 tablespoons balsamic vinegar
- 1 small onion, chopped
- 2 carrots, chopped
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 dried chili pepper
- 1 pound papardelle pasta, cooked according to package directions
Heat the oil in a small skillet over medium-high heat. Add garlic and cook, stirring, until golden brown, about 2 minutes.
Season the flank steak well with salt and black pepper, place in a crockpot, and pour the oil and garlic over it. Pour the tomatoes, broth, wine and vinegar over the meat, then add the carrots, bay leaves, chili pepper and thyme.
Cover and cook on high for 6 hours or on low for 9 hours.
Discard the herbs and shred the meat in the pot with 2 forks. Serve over papardelle pasta.