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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: 10 mins
    total time: 5 hours
  • servings: 6

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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. Step 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.

Source
Everyday Food, March 2012

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Reviews (9)

  • Carol Chisholm 20 Apr, 2013

    This recipe was awesome loved it, so gender and flavourful. Cooked 2 eye of round in this liquid and the best part added veggies and barley the next day to the liquid for a hearty beef barley soup. Definitely a keeper.

  • ethnic cook 7 Apr, 2013

    This recipe needs a lot of fixing. It was a total disappointment and a waste of meat!!!.

  • thejunkdrunk 13 Feb, 2013

    This is such a delicious start to beef ragu. I expanded on it here with diced tomatoes, red wine, beef stock, and a few key garnishes:
    http://thejunkdrunk.wordpress.com/2013/02/14/deep-stir-braised-beef-ragu-with-fettuccine/

  • Mark Reid 8 Feb, 2013

    Great recipe! Following the reviews, I used 1 cup beef broth and 1 cup red wine instead of water, and added about 1/2 tsp crushed red pepper flakes. It was done in 8 hours and I served it over a bed of paparadelle pasta. I added a dollop of sour cream to the finished plate. Delicious!

  • Laurel MI 25 Nov, 2012

    Cooked for 9 hrs on low and it turned out great! Used 1 cup beef broth and 1 cup water. Agreed it could be seasoned more, but my husband and I were happy regardless.

  • asalazar 21 Aug, 2012

    Made this this weekend. After reading the reviews about it being bland, I used red wine and vegetable broth instead of water, which adds no extra flavor. It was absolutely delicious. I cooked it on low for 8 hours and it shredded beautifully. Will totally make this again.

  • tamotv 23 May, 2012

    Was so bland and not tender (after cooking on high for 4 1/2 hours) - I added about half a cup of red wine, about a teaspoon more salt and about half a teaspoon crushed red pepper. Still had to cook it another few hours to make it tender. I think this is one of those recipes that absolutely needs to be SLOW cooked for at least the 9 hours suggested.

  • tamotv 23 May, 2012

    Was so bland and not tender (after cooking on high for 4 1/2 hours) - I added about half a cup of red wine, about a teaspoon more salt and about half a teaspoon crushed red pepper. Still had to cook it another few hours to make it tender. I think this is one of those recipes that absolutely needs to be SLOW cooked for at least the 9 hours suggested.

  • rkravitz04 12 Apr, 2012

    This was terribly bland, I don't know if I didn't use enough meat, but it just tasted like nothing.