Prepare the Beef and Vegetables:

1. Trim the Beef: Cut the beef chuck roast into bite-sized pieces, trimming away excess fat.
2. Chop the Vegetables: Dice the onion and mince the garlic.

Combine Ingredients in the Slow Cooker:

3. Layer the Ingredients: Add the diced beef, onion, garlic, diced tomatoes (with juice), cream of mushroom soup, beef broth, Italian seasoning, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
4. Cook the Beef: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and cooked through.

Add the Pasta and Cream:

5. Cook the Pasta: About 30 minutes before serving, cook the pasta in boiling salted water until al dente. Drain and set aside.
6. Add Heavy Cream: Stir the heavy cream into the slow cooker, mixing it into the beef mixture.

Combine and Finish:

7. Mix in Pasta and Cheese: Add the cooked pasta and shredded mozzarella cheese to the slow cooker. Stir until the cheese melts and the pasta is coated in the creamy sauce.
8. Adjust Seasoning: Taste the sauce and adjust the seasoning if needed.

Serve and Garnish:

9. Plate the Pasta: Serve hot, garnished with fresh parsley for a burst of color and freshness.