12-oz extra-lean chuck roast, cut into bite-size pieces
4 oz fresh green beans, cut into 1-inch pieces
2 green bell peppers, coarsely chopped
10 oz grape tomatoes, halved
3 tbsp unsalted tomato paste
2 tbsp balsamic vinegar
2 cloves garlic, minced
3/4 tsp coarsely ground black pepper
2 oz dry whole-grain rotini or elbow macaroni pasta
2 cups coarsely chopped green cabbage
1/4 cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh oregano
1 tsp chopped fresh thyme
1 1/4 tsp sea salt
Mist a 3- to 3½-qt slow cooker with cooking spray. In a large nonstick skillet, heat 1 tsp oil on medium-high. Add roast and cook, stirring occasionally, until browned, about 3 minutes. Transfer to slow cooker and add beans, bell peppers, tomatoes, tomato paste, vinegar, garlic, black pepper and 4 cups water; stir to combine. Cover and cook until roast is tender, 5 hours on high or 10 hours on low.
Stir in pasta, cabbage, parsley, oregano, thyme, salt and remaining oil; cover and cook for 30 more minutes on high.