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Slow-Cooker Beef Ragu

Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.

  • Prep:
  • Total Time:
  • Servings: 6
Slow-Cooker Beef Ragu

Source: Everyday Food, March 2012

Ingredients

  • 1 medium yellow onion, diced small
  • 3 garlic cloves, minced
  • 6 tablespoons tomato paste
  • 3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
  • 1 beef chuck roast (4 pounds), halved
  • Coarse salt and ground pepper
  • 1 to 2 tablespoons red-wine vinegar

Directions

  1. In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture. Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.

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