Slow Cooker Beef and Tortellini

I love my slow cookers. All three of them. I couldn't pick a favorite -- it would be like choosing my favorite child. I love them equally, but differently. One is older and even-tempered; she never really comes to a boil. One is young and feisty; he runs pretty hot. And one is rather unattractive and forgotten about, but steps up in a pinch. (That's the middle slow cooker.)

As a result, I have a ton of favorite slow cooker recipes. I know, it's very Midwestern of me. I love the easy preparation and cleanup, and coming home to a meal that's already prepared is very refreshing.

Plus, I have an obsession with shredded meats, and nothing does it better than a slow cooker. (Crockpot, as we call 'em 'round these parts.)

I found this recipe in an old Betty Crocker cookbook, and it's about as easy as it gets. You throw in the meat and sauce, let it cook, add zucchini and tortellini toward the end, and you're good to go -- a balanced pasta meal. With shredded meat.

Slow Cooker Beef and Tortellini
Serves 4-6

1 1/2-2 lbs. beef roast (usually chuck or rump), cut in 5 or 6 large pieces
1/2 tsp. seasoned salt
1/4 tsp. pepper
1 26-oz. jar pasta sauce
1 c. zucchini, chopped in bite-size pieces (leave the peel on or it will mush up)
9 oz. fresh or frozen cheese tortellini

1. Place beef in slow cooker and sprinkle with seasoned salt and pepper.

2. Pour pasta sauce over beef. Cover and cook on low 6-8 hours.

3. Add zucchini and tortellini, and stir.

4. Cover and cook on high 20-30 minutes, or until tender.