8 hrs 5 mins
8 hrs 30 mins
1In a large slow cooker, place the ribs, rosemary and vegetables. In a small bowl, combine the pot roast seasoning, prepared broth, wine and tomato paste; pour over ribs. Cover and cook on low for 8 hours or on high for 4 hours or until ribs are tender.
2About 30 minutes before serving, prepare noodles according to package directions.
3Place noodles in a serving dish. Arrange ribs over noodles; keep warm. Carefully pour remaining liquid and vegetables through a fine strainer set over a 2-qt sauce pan, reserving liquid. Arrange vegetables around ribs. Skim fat. Whisk flour into liquid. Bring to a boil. Reduce heat; simmer, uncovered, stirring constantly for 3 minutes or until thickened. Serve over noodles; sprinkle with parsley.