Steps

• Begin by chopping the onion and mincing the garlic cloves. Cut the beef chuck roast into bite-sized cubes, removing any excess fat.
• In a large skillet, heat up olive oil over medium-high heat and add beef cubes, browning them on all sides. Transfer the browned beef to the slow cooker.
• In the same skillet, sauté the chopped onions and minced garlic until translucent and fragrant for about 3 minutes. Add them to the slow cooker.
• Add the canned tomatoes, beef broth, Italian seasoning, salt, and pepper to the slow cooker, stirring to combine. Set the slow cooker to low and cook for 6 to 8 hours, until beef is tender.
• About 20 minutes before the slow cooker timer is up, cook the pasta according to package instructions. Drain and set aside.
• Mix the cooked pasta and grated Parmesan cheese into the beef mixture, stirring until the cheese is melted. Garnish with chopped parsley before serving.