Description
Slow cooker beef ragu is a Sunday supper recipe to get excited about.
Ingredients
- 4 pounds Boneless Beef Roast
- Salt And Black Pepper
- 2 Tablespoons Olive Oil
- 1 Small Yellow Onion, Diced
- 4 cloves Garlic, Finely Minced
- 2 cans (28 Oz. Size) Whole San Marzano Tomatoes, One Can Drained
- 3 Tablespoons Tomato Paste
- ¾ cups Red Wine
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ½ teaspoons Dried Thyme
- ½ teaspoons Dried Parsley
- ½ teaspoons Crushed Red Pepper
- Dry Pasta Of Choice, Cooked According To Package Directions
- Fresh Parsley, For Garnish
- Grated Parmesan Cheese, For Serving
Preparation
Season beef with salt and black pepper. In a large nonstick deep skillet, heat olive oil over medium high heat. Add beef and brown on all sides, about 10 minutes. Remove from heat.
Transfer beef roast to the slow cooker. Also to the slow cooker, add onion, garlic, tomatoes (add the liquid from one can only), tomato paste, red wine, oregano, basil, thyme, parsley, crushed red pepper and a generous amount of salt and black pepper. Slow cook on low for 6–8 hours or until the beef is falling apart.
Shred the beef with two forks and mix well. Serve the beef ragu over pasta, garnished with fresh parsley and grated Parmesan cheese. Enjoy!
