Sunday Slow Cooker Beef Ragù
Ingredients
The base
-
1
each
yellow onion
-
4
cloves
garlic
-
1
each
carrot
The meat
-
3
lbs.
boneless beef shoulder roast
The cooking essentials
-
1
Tbsp
cooking oil
-
½
tsp
dried oregano
-
½
tsp
dried thyme
-
½
tsp
dried rosemary
-
to taste
freshly cracked pepper
-
3
Tbsp
tomato paste
-
1
cup
beef broth
-
2
(28oz.) cans
crushed tomatoes
-
½
tsp
salt
Instructions
- Dice the onion and mince the garlic, then shred the carrot.
- Add the onion, garlic, and carrot to the slow cooker.
- Trim excess fat from the beef and cut it into large chunks.
- Heat the cooking oil in a skillet and brown the beef on all sides.
- Transfer the browned beef to the slow cooker.
- Deglaze the skillet with beef broth and add it to the slow cooker.
- Sprinkle oregano, thyme, rosemary, and pepper over the beef.
- Add tomato paste and crushed tomatoes to the slow cooker.
- Cover and cook on high for 6-8 hours until the meat is tender.
- Shred the beef in the sauce and adjust salt to taste.
- Serve with pasta or refrigerate/freeze for later.
Nutrition Facts (estimated)
Servings
12 cups
Calories
209
Total fat
6g
Total carbohydrates
12g
Total protein
27g
Sodium
478mg
Cholesterol
0mg
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