Direction

1. Combine the onion, garlic, celery, carrots parsley, diced tomatoes, tomato paste, red wine, Italian seasoning, bay leaves, salt and pepper in the slow cooker pot. Place the roast in the top and spoon some of the tomato mixture over the top. Set the slow cooker for low for 6 hours.
2. Thirty minutes prior to serving, skim off any excess fat that has risen to the top, fish out the bay leaves and remove the roast. Shred the roast using two large forks, returning the meat back to the sauce.
3. Stir in the butter and kale. If your sauce requires additional thickening, you can combine 2 tablespoons cornstarch in 2 tablespoons of water, whisking out any lumps, and then stir into sauce.
4. Prepare your desired pasta and serve over top.
5. If you've tried this recipe, come back and let us know how it was in the comments or star ratings!