Slow Cooker Beef Ragu

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “spice blends”. So I decided to make my own Italian Seasoning from Basil, Marjoram, Oregano, Rosemary, Thyme, and Garlic Powder. You can use store bought Italian Seasoning or play with the spices a bit.

 

This ended up turning out A LOT better than I thought and was absolutely delicious. And perfect for the wintery weather that we have been having.

This makes a lot of sauce so for any left overs you may have, just place a couple cups of Ragu in a container, cool, and freeze for later. It will make it so you do not have to buy/make sauce the next time!

  • Servings: 10
  • Time: 275 minutes
  • Difficulty: easy
  • Print

Summary

  • Course: Entree
  • Cuisine: Italian
  • Preparation Time: 15 minutes
  • Cooking Time: 260 minutes

Ingredients

1 Yellow Onion
6 Cloves Garlic
1 Carrot
1 Tablespoons Canola Oil, plus extra
3 lbs Beef Roast
1 Cup Beef Broth
1 1/2 teaspoons Italian Seasoning
1/4 teaspoon Freshly Ground Pepper (about 10 – 15 cranks)
3 Tablespoons Tomato Paste
2 28 oz cans Crushed Tomatoes
Kosher Salt, to taste

Steps

  1. Dice the Yellow Onion, peel and mince the Garlic, peel and grate the Carrot.
  2. Add the diced Onion, minced Garlic, and grated Carrot to the bottom of a slow cooker.
  3. Heat 1 Tablespoon Canola Oil in a large skillet over medium heat.
  4. Remove any large pieces of fat from the Beef Roast.
  5. Cut the Beef Roast into 2 or 3 pieces.
  6. When the Canola Oil is hot, working in batches and adding additional Canola Oil as needed, add the pieces of Beef Roast, and cook on each side until well browned (about 2 – 3 minutes per side).
  7. Place the browned Beef in the slow cooker.
  8. Add the Beef Broth to the skillet and whisk to dissolve any browned bits from the bottom of the skillet.
  9. Top the browned Beef with the Beef Broth from the skillet.
  10. Sprinkle the Italian Seasoning on top of the beef and grind some Pepper on top.
  11. Add the Tomato Paste and Crushed Tomatoes.
  12. Place a lid on the slow cooker and cook for 4 hours on high. The meat should be tender and easily shredded. If it is not, cook for an additional hour until it is.
  13. Remove the Beef from the slow cooker, shred with 2 forks, and then return to the slow cooker. Remove any large pieces that will not shred, fat, or connective tissue.
  14. Stir the sauce well, taste, and add Kosher Salt as needed a 1/2 teaspoon at a time (I used 1 teaspoon).
  15. Serve immediately or cool in the refrigerator.
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