Slow-Cooker Beef Ragu
dinner
- Author
- Martha Stewart
- Yield
- 6 servings
- Prep time
- 10 mins
- Total time
- 5 hrs
Ingredients
produce
- ✓1 yellow onion (diced small)
- ✓3 garlic cloves (minced)
- ✓3 tablespoons oregano leaves (chopped fresh)
protein
- ✓1 pounds beef chuck roast (halved)
pantry staple
- ✓1 to 2 tablespoons red-wine vinegar
- ✓coarse salt
- ✓ground pepper
- ✓6 tablespoons tomato paste
Instructions
- 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.